Spring Pea and Wild Garlic Chowder
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, plenty of wild garlic, fresh peas and new potatoes are available and…well you get the idea.
The success of this soup rests on preserving the fresh flavors and keeping that amazing green color. I use a couple of techniques to achieve these goals – cooking the 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
Subscription Required For This Content
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, plenty of wild garlic, fresh peas and new potatoes are available and…well you get the idea.
The success of this soup rests on preserving the fresh flavors and keeping that amazing green color. I use a couple of techniques to achieve these goals – cooking the 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 prepare the steps ahead of time if you’re pinched for time, then simply 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.
Difficulty: simple
Yield: makes about 6-8 servings