When freshly-arrived - and fleeting -- spring ingredients like spring garlic and baby leeks arrive in the market I am driven to create new dishes to celebrate them. This has become a simple favorite -- once pureed it is the bright green of spring has a light and refreshing flavor. My friend described it as "drinking spring".
Ingredients
- 2 T. olive oil
- 2 spring garlic, chopped
- 2 baby leeks, chopped
- 2 baby fennel, chopped
- 2 cups sugar snap peas, strings removed and chopped
- 1/2 t. salt + to taste
- ¼ t. pepper + to taste
- 3 scallions, white & pale green parts separated from darker green, both chopped
- ½ c. dry white wine
- 2 cups fresh peas
- 4-5 cups fresh vegetable broth (use garlic, leek and fennel tops in making this)
- Zest of one lemon
- Juice of one lemon
- 2 T. mint, chopped, for garnish
Preparation
- Heat olive oil in large saucepan on medium-high heat. Add garlic, leeks, fennel, and sugar snap peas, salt and pepper. Saute 4-5 minutes until softened.
- Add white and green scallion. Saute one additional minute.
- Add white wine and stir until absorbed, another 1-2 minutes.
- Add vegetable broth and fresh peas. Cook for additional 4-5 minutes, reducing heat once at simmer.
- Remove from heat and add 1 t. lemon zest and lemon juice.
- Puree to smooth consistency.
- Adjust for seasonings, particularly lemon zest, salt, and pepper.
- Serve with chopped scallion tops, mint, and cheese shavings.
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