Saturday, April 14, 2012

Spring Pea, Ramp, Garlic Onion Soup

Spring Pea, Ramp, Garlic Onion Soup

This morning marked the beginning of the farmer's market season at the Peachtree Road Farmer's Market. And what a morning - low 70s and sunny.  Don't let this end.

Lots of plants on sale for gardens and lots of greens and radishes on display.  A friend gave me the recipe below clipped from the Wall Street Journal, so ramps and spring onions were on my mind - and soon in my lunchtime soup.


2 tablespoons unsalted butter
1 medium sweet onion, diced - or ramp or spring onion
1 small head green garlic, sliced, or 1 clove garlic, sliced or garlic onion
Kosher salt, to taste
2 cups fresh, shelled English peas or frozen sweet peas, thawed
½ cup lightly packed fresh tarragon leaves

What To Do
  1. Melt butter in a 4-quart saucepan over medium-low heat. When butter begins to foam, add onion, garlic and a generous pinch of salt. Cover pot and cook until onions are very tender, stirring frequently and not allowing them to brown, 10-15 minutes.
  2. Add 1 quart water, increase heat to high and bring to a boil. Add peas and tarragon and cook until peas taste sweet and tender, 1-4 minutes.
  3. Immediately transfer to a blender or immersion blender. (Do not fill blender more than halfway or contents may overflow when blended; blend in two batches if necessary.) Purée soup. OPTIONAL: Strain soup through a fine mesh strainer, pressing on solids with the back of a spoon, into a clean saucepan.
  4. Reheat soup. Season to taste with salt and serve immediately. Garnish with leftover spring onion and toasted pistachio nuts.

Tea, Homemade Simple Mint Syrup, SpearmintElderberry Sun Brewed Tea, Atlanta, GA, a photo by atl10trader on Flickr.

Washed it down with some elderberry tea brewed in the sun.  I keep a batch of simple syrup flavored with mint.  Combined with some spearmint growing in the garden, this made for a refreshing drink. And it will again this evening if I add some vodka as part of the pre-game evening festivities.

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