Lunch: Green Garlic and Pea Soup with Whipped Cream

Recipe by The Bon Appétit Test Kitchen The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Ingredients

2 bunches green garlic (about 1 pound)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1/3 cup heavy cream

Instructions

Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8 –10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
DO AHEAD: Soup can be made 1 day ahead. Cover and chill.

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