Green Garlic And English Pea Soup Sips Recipes

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:

• 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:

• Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

Steps:

• .Heat olive oil in a large pot over low-med. heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Add the frozen peas and cook until they are defrosted.
• In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
• return to the pot and just simmer.
• Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
• Or, you can put in the fridge and chill - if you like cold soup.
• I serve oyster crachers or saltines with it or better yet? A nice crusty piece of bread.
• and butter (oops--better not - it adds more calories) oh well your choice.