Green Garlic and Pea Soup with Whipped Cream

Ingredients for Green Garlic and Pea Soup with Whipped Cream

• 2 bunches green garlic (about 450g )

• 4 cucchiai di olio d'oliva, divisi

• Sale kosher, pepe macinato fresco

• 475ml shelled fresh peas (from about 900g pods) or frozen peas, thawed

• 80ml double cream

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

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.

Add 950ml 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 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 colour) 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.

Avvertenza

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