Seasonal Chef: Beating the Spring Heat with a Chilled Pea and Green Garlic Soup

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And just like that it becomes 80 degrees at the beginning of May. Well I, for one, am just not ready for Summer. I want to enjoy Spring a little bit longer. Hopefully Mother Nature will readjust her time clock and get us back on track. In the mean time I have a (very!) quick and easy antidote for our little heat spell: a chilled pea and green garlic soup. This is another under 30 minute dish that will make you happy that it’s finally Spring.

Green Garlic

On Monday I took my weekly walk through the Union Square Farmers Market and stopped by the Lani’s Farm table. This week they had a nice big pile of green garlic. Green garlic is simply very early garlic that has not had time to mature. The bulbs are small and the stalks are deep green, thin and flat. They have a very subtle garlic-onion taste and look almost like a baby leek. You can use the entire stem, which is what I did for this soup. Just make sure the bulb and stem are fresh looking and free from bruises and mold.

Chilled Pea and Green Garlic Soup

For this quick soup I combined leek, green garlic and peas. At the end I added basil to give it a nice herbal freshness. Feel free to add a squeeze of lemon too. Once it’s pureed, let it cool down on the counter and then place in the ‘fridge. Serve it cold or slightly room temperature.

In Westchester you can find Lani’s Farm at the Down to Earth Larchmont Farmers Market. This coming Saturday, May 9, will be opening of that market. Check out their table, they have some really beautiful things.

Buon Appetito!

One year ago: Ramps, A Spring Gem
Two years ago: Asparagus for a Mother’s Day Brunch
Three years ago: Fava Beans

Chilled Pea and Green Garlic Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings

This quick soup incorporates three pretty green vegetables and is perfect for a warm evening in the Spring.

Ingredients

  • 1 cup chopped leek, white and pale green parts
  • 1 cup chopped green garlic, using the entire stalk, about 4
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Ground black pepper
  • 1 quart of chicken or vegetable stock
  • 4 cups frozen peas, defrosted
  • 1 stem of basil leaves, about 9 leaves
  • Juice of 1/2 lemon, optional

Instructions

  1. Place the leek, green garlic and butter in a small stock pot. Sweat the onions for about 5 minutes over low heat, just until soft. Season with 1/2 teaspoon each of salt and pepper.
  2. Add the stock and bring to a simmer.
  3. Add the peas and simmer for 5 minutes. Turn off the heat and allow to cool another 5 minutes.
  4. Puree the soup in a high speed blender until smooth. Add the basil and puree another 30 seconds.
  5. Taste for seasoning and add salt and pepper as needed. Remember, to season a little more as it will diminish as it chills. If desired blend in a little lemon juice.
  6. Serve cold or just at room temperature.

Notes

Once the soup is finished allow it to cool and then place in the 'fridge for at least 2 hours.

http://food.lohudblogs.com/2015/05/06/seasonal-chef-chilled-pea-and-green-garlic-soup/

Chilled Pean and Green Garlic Soup
Serves 4-6

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

1 cup chopped leek, white and pale green parts
1 cup chopped green garlic, using the entire stalk, about 4
2 tablespoons unsalted butter
Kosher salt
Ground black pepper
1 quart of chicken or vegetable stock
4 cups frozen peas, defrosted
1 stem of basil leaves, about 9 leaves
Juice of 1/2 lemon, optional
Instructions

1. Place the leek, green garlic and butter in a small stock pot. Sweat the onions for about 5 minutes over low heat, just until soft. Season with 1/2 teaspoon each of salt and pepper.
2. Add the stock and bring to a simmer.
3. Add the peas and simmer for 5 minutes. Turn off the heat and allow to cool another 5 minutes.
4. Puree the soup in a high speed blender until smooth. Add the basil and puree another 30 seconds.
5. Taste for seasoning and add salt and pepper as needed. Remember, to season a little more as it will diminish as it chills. If desired blend in a little lemon juice.
6. Serve cold or just at room temperature.

Cook’s note: Once the soup is finished allow it to cool and then place in the ‘fridge for at least 2 hours.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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