Recipe courtesy of Jill Davie
Episode: Bridal Shower
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30 min
20 min
10 min
7 cups



Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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