From the San Francisco Chronicle, soups...

Sweet Pea & Green Garlic Soup

Sweet peas are essential in this recipe, adapted from my book, "Fresh from the Farmers' Market" (Chronicle Books, 1997). If you can only get starchy peas, don't bother.

INGREDIENTS:

1/4 cup extra virgin olive oil, plus more for garnish

3 cups thinly sliced green garlic, white and pale green part only

3 cups shelled English peas (from about 3 pounds unshelled peas)

4 cups chicken or vegetable stock, or more as needed

Salt and freshly ground black pepper

8 slices day-old baguette

1 garlic clove, halved

INSTRUCTIONS:

Heat olive oil in a large pot over moderately low heat. Add the green garlic and saute 10 minutes, then cover and steam, stirring occasionally, until the garlic is soft, about 5 more minutes.

Add peas and 2 1/2 cups broth. Bring to a simmer, adjust heat to maintain a gentle simmer and cook, uncovered, until peas are just tender, 5 to 10 minutes.

In a blender, puree half the soup until smooth. Return the pureed half to the pot and add enough broth to achieve the consistency you like. Season with salt and pepper and reheat gently.

Toast the baguette slices until lightly colored. Rub one side with the cut side of the garlic. Drizzle with olive oil.

Divide soup among warm bowls, topping each portion with a couple of toasts.

Serves 4

PER SERVING: 340 calories, 12 g protein, 34 g carbohydrate, 19 g fat (3 g saturated), 1 mg cholesterol, 102 mg sodium, 9 g fiber.