Green Garlic and Pea Soup with Whipped Cream
Eat the season with this fresh and garlicky green garlic and pea soup with whipped cream swirls.
Yield: 4 servings
  • 2 bunches of green garlic or spring garlic (about 1 lb)
  • 4 tbsp olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 4 cups water
  • 3 cups frozen peas
  • ⅓ cup heavy cream
  1. Separate the dark green tops from the light green stalks and bulbs of the garlic. Slice the dark green tops about ½-inch thick and the light green bulbs about ¼-inch thick.
  2. Heat 2 tbsp olive oil in a large pot over medium heat. Add in the light green stalks and bulbs and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Add in the dark green tops and cook, stirring frequently, until wilted, about 3 minutes.
  3. Add 4 cups of water to the pot along with the peas. Bring to a boil and then simmer for 5 minutes. Puree the soup with an immersion or regular blender, along with the remaining 2 tbsp olive oil. Season to taste with salt and black pepper.
  4. In a separate bowl, whip the cream until soft peaks form with a whisk or hand blender. Serve soup swirled with the whipped cream.
Recipe from Bon Appetit
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at