make the menu: english pea & green garlic soup

english pea and green garlic soup

recipe by chef erin eastland

photos by amy sheridan

.

2 T extra virgin olive oil

1 cup chopped green garlic

2 1/2 cups english peas

4 cups chicken stock

1 ham hock (about 1 lb.)

2 bay leaves

juice of one lemon

honey to taste

extra stock to thin

.

Saute green garlic in olive oil until soft but not browned.  Add chicken stock, peas, ham hock, bay leaves and simmer for one hour. Remove bay leaves and ham hock (you can save the ham hock for another use or shred the meat off the bone for garnish).  Carefully, blend the soup in batches in a blender.  Taste for seasoning.  Add lemon juice by the teaspoon for desired acid.  Add honey by the teaspoon depending on the sweetness of your peas.  If the soup is too thick, add extra stock to thin.  Add salt to taste.

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Serve hot.  Garnish with shredded ham hock, crispy bacon, fried mint or creme fraiche.english pea and green garlic souprecipe by chef erin eastland

recipe by chef erin eastland

photos by amy sheridan

.

2 T extra virgin olive oil

1 cup chopped green garlic

2 1/2 cups english peas

4 cups chicken stock

1 ham hock (about 1 lb.)

2 bay leaves

juice of one lemon

honey to taste

extra chicken stock to thin

.

In a large saucepan, saute green garlic in olive oil until soft but not browned.  Add chicken stock, peas, ham hock and bay leaves and simmer for one hour.

Remove bay leaves and ham hock (you can save the ham hock for another use or shred the meat off the bone for garnish).  Carefully blend the soup in batches in a blender.  Taste for seasoning.  Add lemon juice by the teaspoon for desired acid.  Add honey by the teaspoon depending on the sweetness of your peas.  If the soup is too thick, add extra stock to thin.  Add salt to taste.

.

Serve hot.  Garnish with shredded ham hock, crispy bacon, fried mint or creme fraiche.