Spring Pea and Wild Garlic Chowder

It’s that time of year, the time in between seasons. You’re never quite sure what each day will bring in terms of weather, but there is no doubt which way it’s heading. And when Spring finally lands, green becomes fashionable once more.

To celebrate increasingly warmer days, I like to prepare extra-vibrant and explosively tasty soups using whatever the season offers. During the early days of Spring, a bounty of wild garlic, fresh peas, new potatoes is available and…well you get the idea.

The success of this soup is to preserve the fresh flavors and keep that amazing green color in the soup. I use a couple of techniques to achieve these goals in this soup – cooking elements separately, using a touch of baking soda in the soup and keeping my cooking times to a minimum.

Because elements of this soup are cooked separately, you can make the piece parts ahead of time if you’re pinched for time and put everything else together in less than 30 minutes.

This light chowder is perfect served with a few croutons…and also tastes amazing as a cold soup.

Yield: makes about 6-8 servings

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