Green Garlic And Pea Soup With Whipped Cream

• 2 bunches green garlic (about 1 pound)
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
• 1/3 cup heavy cream

1. Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8-10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
3. Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
4. Let cool slightly, then puree soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
5. 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.
6. DO AHEAD:

green garlic, olive oil, kosher salt, fresh peas, heavy cream

Taken from www.epicurious.com/recipes/food/views/green-garlic-and-pea-soup-with-whipped-cream-51231720 (may not work)