Garlic and Pea Soup

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  • 3-4Servings
  • 00:10Prep Time
  • 00:20Cook Time


  • 2 bunches green garlic (about 1 lb.)
  • 4 Tbsp. olive oil, divided
  • Johnny’s Organic Seasoned Pepper
  • Johnny’s Seasoning Salt
  • 2 cups shelled fresh peas
  • 1/3 cup heavy cream


  1. Cut dark-green tops from green garlic and slice crosswise 1/2” thick.
  2. Slice bulbs and pale-green stalks crosswise 1/4” thick.
  3. Heat 2 Tbsp. oil in a large saucepan over medium heat.
  4. Add bulbs and stalks, season with Johnny’s Organic Seasoned Pepper and Seasoning Salt, and cook, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
  5. Add 4 cups water to the saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender about 5 minutes.
  6. Let cool slightly, then purée soup in a blender with the remaining 2 Tbsp. oil, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with Johnny’s Organic Seasoned Pepper and Seasoning Salt. Reheat briefly before serving.
  7. 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.

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