The Recipes

Spring Pea and Green Garlic Soup

Gone are the months of craving slow-cooked meats and roasted vegetables! Bring on spring and summer with their abundance of produce. I don't know about you, but this time of year, I start to crave more fruits and veggies and less and less meat.

This recipe is tagged as vegan and vegetarian - you can easily omit the pancetta and Greek yogurt, garnishing with just a touch of oil and the sliced raw garlic.

Before you panic and say, "I don't even know what green garlic is," it's garlic that's picked early so it resembles more of a scallion. If you don't see this at your market, substitute 1/6 of a small onion and one clove garlic. Chives or scallions can be used as garnish in place of the sliced green garlic.

Spring Pea and Green Garlic Soup

Serves: 1     Time: 30 minutes     Difficulty: As long as you have a blending tool, easy!


- 1/2 leek

- 1 spear of spring/green garlic

- 2/3 c. fresh or frozen peas

- 3/4 c. stock

- 1/2 tsp. coriander

- salt, pepper, oil

- 1 tsp. diced pancetta

- 1 tsp. Greek yogurt

- hot sauce (optional)


Remove the stem and long ends of the leek. Cut it length-wise, storing half. Thoroughly rinse the half you are using, as dirt gets caught between the layers. Cut into half-moons. Chop the garlic, leaving a few slices for garnish.

Heat a light layer of oil in a pot. Add the leek and green garlic, season with salt, and let the veggies sweat for 2-3 minutes over medium heat. Just like regular garlic, you don't want to let it burn.

Add in the coriander and peas, season with salt and pepper, and stir to coat. Add in the stock and simmer for 20 minutes. Taste the broth a few times, adding more salt if necessary.

In a small pan, cook the pancetta cubes (if using). If the pan is too dry, add a tiny bit of oil to help it start to render. When it is a bit crispy, transfer it to a paper towel to drain.

Transfer the soup to a blender (or use another kitchen appliance such as a hand blender), let it cool, and puree completely. Return it to the pot to bring it back to temperature.

Ladle the soup into a bowl, topping with the yogurt, pancetta pieces, and the reserved slices of green garlic. If you're like me, drizzle hot sauce around the soup, which you'll see below.