Green Garlic and Pea Soup with Whipped Cream
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
- 2 bunches green garlic (about 1 lb.)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
- 1/3 cup heavy cream
Cooking time 25mins
Adapted from bonappetit.com
Cut dark-green tops from green garlic and slice crosswise ½” thick; slice bulbs and pale-green stalks crosswise ¼” thick.
Heat 2 Tbsp. oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
Let cool slightly, then purée soup in a blender with remaining 2 Tbsp. oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
DO AHEAD: Soup can be made 1 day ahead. Cover and chill.