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 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

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

• 80ml double cream

How to make Green Garlic and Pea Soup with Whipped 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.