Green Garlic and Pea Soup with Whipped Cream

Ingredients

• •2 bunches green garlic
• •4 tablespoons olive oil
• •1 to taste kosher salt and pepper
• •2 cups peas
• •⅓ cup heavy cream

Cooking Instructions

1. 1.

   Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.

   5 min

2. 2.

   Heat 2 tablespoons 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.

   13 min

3. 3.

   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.

   10 min

4. 4.

   Let cool slightly, then purée soup in a blender with remaining 2 tablespoons 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.

   15 min

5. 5.

   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.

   5 min

6. 6.

   DO AHEAD: Soup can be made 1 day ahead. Cover and chill.