By Andrea Bemis
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 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.
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!
Prep time: 30 minutes
Cook time: 30 minutes
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" thick pieces; slice bulbs and pale green stalks 1/4 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.
*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.
Photo by Kate Schwager
A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com
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