Ingredients

• 1/4 cup cooking oil
• 1 cup large dice celery
• 1 cup chopped green garlic or scallions
• 4 cups vegetable stock
• 1 cup English peas, fresh or frozen
• Salt

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Instructions

1. 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.