Pea Soup
  • 2 Tbs. unsalted butter
  • ½ cup finely chopped garlic scapes {alternatively, use shallots}
  • ¼ cup dry white wine
  • 3 cups lower-salt vegetable broth
  • 1 large Yukon Gold potato, peeled and cut into ½-inch cubes
  • 3 cups fresh peas {or frozen}
  • 4 cups tightly packed fresh spinach
  • 1 cup finely grated Parmigiano-Reggiano
  • Freshly ground black pepper
  • micro greens
  • chopped cooked bacon
  • sour cream
  1. Melt 1 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the scapes {or shallots} and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the spinach and peas, cover the pan, and cook until heated through, about 5 minutes more.
  2. Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the cheese, the remaining butter, and ½ tsp. pepper and cook, stirring, until melted.
  3. Serve with garnish of your choice.
This also looks beautiful served in shot glasses as an appetizer!
Recipe by Raisin & Fig at