Minty Pea Soup with Green Garlic & Cashew Cream
We sold out of green garlic (aka spring garlic) at the farmers market last Saturday and I could not be more thrilled! Most folks were pretty familiar with these beautiful green stalks but there were quite a few people who weren’t sure what green garlic is or how to use it and I was happy to share some of my favorite uses for this seasonal gem. Green garlic is immature garlic that hasn’t developed its garlic bulb and has a much milder flavor than mature garlic while still maintaining that lovely garlic flavor we all know and love. It looks similar to a scallion and the entire green garlic plant is edible. It is one of my favorite seasonal ingredients (aside from garlic scapes which are still a few weeks away from being ready) and this soup highlights the spring bounty in a simple and delicious way. This is the kind of soup that tastes great with some crusty bread dunked into it and a side of mixed greens for a complete meal. The addition of cashew cream makes this slightly sweet and extra creamy. You’ll likely end up with leftover cashew cream which tastes amazing drizzled over avocado toast or mixed in with a veggie and grain bowl. Leftovers are always a good thing when it comes to cashew cream!
I hope you all enjoy this tasty soup as much as we do. Head out to your local farmers market this weekend and pick up the goods to whip this up. And hey, if you cannot find green garlic try substituting with a few leeks and regular garlic cloves. Maybe toss in a handful of spinach if you have some on hand. This soup is forgiving and is all about the fresh bounty. As always, taste test as you go and let your taste buds guide you. Grab a spoon and dig in!
Cheers from Tumbleweed Farm
Minty Pea Soup with Cashew Cream
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4Cashew Cream
- 1 cup raw unsalted cashews (soaked in warm water for 30 minutes)
- 3/4-1 cup water (start with less and add more as your blending)
- 2 cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 bunches of green garlic, about 1 pound (can substitute with a mixture of yellow onions, scallions, leeks and garlic if need be)
- 2 Tablespoons olive oil
- 4 cups water
- salt and pepper taste
- 2 cups fresh shelled peas or 2 cups frozen peas thawed
- 1/4 cup fresh mint, roughly chopped
- Drain the cashews from the soaking water. Place the cashews and the remainder of the cashew cream ingredients (starting with 3/4 cup water) into a high speed blender and process on the highest setting until the cream resembles heavy whipping cream. Add a touch more water (anywhere from 3/4 cup to 1 1/4 cup) to reach the desired consistency. Taste test and adjust seasonings as necessary. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to this so no need to clean)
- Cut the dark green tops from green garlic and slice crosswise into 1/2 inch thick pieces; slice bulbs and pale green stalks 1/4 inch thick chunks.
- Heat the oil in a dutch oven or soup pot over medium heat. Add the bulbs and pale green stalks and cook, stirring often until they become soft and fragrant, about 8 minutes. Add the dark green tops and continue to cook, stirring often for about 3 minutes longer.
- Add 4 cups of water and season with a healthy pinch of salt and pepper. Bring to a boil, add the peas and mint, reduce heat and simmer until the peas are tender, about 5 minutes.
- Let the soup cool slightly, then carefully add the soup to the blender (you may need to add the soup in batches) Blend the soup until smooth and creamy. Taste test and adjust seasonings as needed. Return to the stock pot and keep on low heat until ready to serve.
- Serve with a drizzle of cashew cream and salt and pepper to taste.
Notes*You can substitute the green garlic with a mix of scallions, leeks, onions and garlic cloves that total 1 pound all mixed together *Store extra cashew cream in an airtight container in the fridge for 5 days