Green Garlic And English Pea Soup Sips Recipes

Steps:

• 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 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.
• 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.
• 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.

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Steps:

• Combine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3.
• Preheat oven to 300 degrees F.
• Add peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.

Steps:

• Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.