Recipe used with permission from The Kitchen Ecosystem by Eugenia Bone
The garlic scape pesto, which yields 2 cups (more than you need for this recipe) can be used in lots of ways, and holds up well in the fridge for up to 10 days. Try adding a tablespoon to a Linguine Fini in Mussel Broth (page 207) or as a sauce for grilled fish or steak. If you want to make it just for this recipe, then reduce the quantities by three-quarters (you only need ½ cup). I sometimes skip the pesto and serve crème fraiche (for homemade, page 362) with this soup.
Save the pea pods for Pea Pod Stock (page 236).
MAKES ABOUT 1 QUART
- Garlic Scape Pesto
- 1 pound garlic scapes, coarsely chopped
- ¾ cup blanched sliced almonds or pine nuts
- ¼ cup olive oil
- ¼ cup chicken stock (John’s edit: veggie stock) (for homemade, page 89)
- 1 tablespoon fresh lemon juice (optional)
- Salt and freshly ground black pepper
- Pea Soup
- 2 cups fresh peas (about 2 pounds in the pod)
- 3 cups chicken stock (John’s edit: veggie stock) (for homemade, page 89)
- ¼ cup white wine
- Juice of ½ lemon
- Salt and freshly ground black pepper
For the pesto: In a food processor, puree the scapes and almonds to a fairly smooth paste. Add the olive oil and chicken stock. You may have to adjust the liquid: add more if the pesto is very thick. Add lemon juice if you’d like, and season with salt and pepper to taste.
For the soup: In a medium pot, combine the peas, chicken stock, and wine. Bring to a boil over medium-high heat and cook gently until the peas are soft, about 10 minutes. Pass the peas and stock through a food mill. Return the pea puree to the pot and add the lemon juice and season with salt and pepper to taste.
Pour the warm soup in bowls and garnish each bowl with 2 tablespoons of the pesto. Stir in the pesto as you eat the soup.
