We got some beautiful green garlic at the Union Square Greenmarket last weekend, which I had never cooked with before. There was a bit of a chill in the air last night, so a light spring soup sounded perfect for dinner. A quick Google search brought up meriko's post, which I used for inspiration. I made a few changes according to what we had on hand, snipped some herbs from the garden and within about 45 minutes had this beautiful, subtly flavored soup on the table - every spoonful was like a taste of springtime.
Green Garlic and Spring Pea Soup
2 tbsp. unsalted butter
12 stalks green garlic, white and pale green parts only, chopped into 1 inch pieces
1/4 cup white vermouth
2 cups chicken stock
2 cups water
6 sprigs fresh thyme
1 cup fresh peas
1/2 cup creme fraiche
kosher salt and fresh cracked pepper to taste
fresh lemon juice (from 1/2 lemon)
4 baguette slices, toasted
snipped fresh chives
additional creme fraiche
Melt butter in a large heavy bottomed pot, then add the green garlic. Add a pinch of salt and cook over medium heat until softened. Add vermouth and allow to cook town for a couple of minutes, then add the stock, water and thyme sprigs. Season with salt and pepper. Cover pot and bring to a boil, then reduce heat and simmer 10 minutes. Remove the thyme sprigs from the pot, then add the peas. Pull the leaves from the thyme sprigs and return to the pot. Cover and cook for another 5-10 minutes, until peas are tender and bright green. Remove the soup from heat and puree using a stick blender, regular blender or food processor. Return soup to pot, adjust seasoning, and stir in 1/2 cup of creme fraiche, stirring well until it is fully incorporated. Add lemon juice and stir.
Place soup into bowls, garnishing each with a baguette slice, a dollop of creme fraiche and some chives.
Serves 4.Posted by jenblossom on June 01, 2006 | TrackBack