Pea and Ramp Soup with Kefir
Spring has miraculously emerged over the past few weeks and to celebrate its arrival I made a soup to capture its essence. Even though peas are starting to pop up at the markets, I used frozen organic petite peas.
Ramps, garlic and celery were sautéed in olive oil until lightly browned. A bag and a 1/2 of frozen peas were added and the pan was deglazed with a little north fork Pinot Blanc. Once warmed through, a container of organic low sodium vegetable stock was added and the soup was brought to a boil. The pot was removed from the heat and allowed to cool slightly. The soup was pureed using an immersion blender, (a regular blender can be used as well) until it reached the desired texture. The soup was brought back to a simmer and served.
Garnished with kefir for texture and flavor and topped with some warmed whole peas.