Here's the perfect Spring soup using fresh Farmers Market ingredients: green garlic, new potatoes, fresh English peas and chives to garnish!
This vegan soup was just the perfect combination of light comfort food and fresh spring taste. I used macademia nut cream in this soup because I was out of cashews and it was divine.
Green garlic is immature garlic that has not yet formed a strong, pungent mature bulb and flavor. It is wonderfully delicate and mild and perfect in this springtime soup. It looks like a small leek or a big spring onion:
If you can't find green garlic, use 1/3 garlic bulb and increase the cream.
Green Garlic & Pea Soup:
3 bulbs green garlic
3 small potatoes, peeled and small dice
1 TBS vegan butter or butter
water
sea salt
1/4 cup cashew or macadamia nut cream (nuts blended with warm water until a creamy consistency)
1/2 cup fresh English peas
chives to garnish
Cut off the roots of the garlic and most of the green stalk. Peel of the outer layer of skin and soak like leeks to remove grit if you see any mud or grit. Slice thinly. Melt the butter in a heavy bottomed pan. Add the green garlic and potatoes and a couple of pinches of sea salt. Cover and cook over medium heat for around 8 minutes, stirring to avoid sticking. Add water to cover the mixture by about 1/4 inch and bring to a boil. Turn down the heat and simmer partially covered for 20 minutes (add more water if needed). Remove from heat and blend with an immersion blender. Add the cashew/macadamia nut cream and thin with water as needed. Taste and adjust salt. Add the fresh peas and cook for 4-5 minutes until peas are just tender. Serve garnished with snips of fresh chives.
Happy Easter to all!
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