Serves 8



2 cups spring onion chopped

2 cups green garlic, chopped

2 cups yellow onion, chopped

1 cup asparagus, chopped

1 cup English peas, chopped

1 cup sugar snap peas, chopped

1 cup snow peas, chopped

1 cup fiddlehead ferns, chopped

4 quarts vegetable stock

1 cup stinging nettles, chopped

1 cup spinach, chopped

1 cup parsley, chopped

1 cup chervil, chopped

1 cup tarragon, chopped

1 cup chives, chopped

½cup lovage, chopped

½ cup mint, chopped

3 tablespoonsolive oil

1 teaspoonsalt

1 teaspoonpepper

Goat Milk Garnish

1 quart goatmilk

4 sheets gelatin (orsubstitute with plain goat milk yogurt)

Vegetable Garnish

2 tablespoons asparagus tips, roasted

2 tablespoons English peas, blanched

2 tablespoons sugar snap peas, blanched and sliced

1 teaspoonmixed herbs

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon salt

1 teaspoon pepper


Heat the stock in a pot untilhot but not boiling. In a separate largepot, heat 3tablespoons olive oil. Add thespring onion, garlic, and yellow onion to the pan, season with salt and pepper, and sweat until soft and cooked through.Add asparagus, all the peas, and ferns, and cook briefly. Add thehot vegetable stock to the pot with the vegetables and bring to a boil. Add nettles, spinach, and herbs, and simmer for one minute.Puréethe soup and pass through chinois. Chill immediately.Once the soup is very cold, passthrough chinois a second time. For the goat milk garnish,soften gelatin and heat milk. Combine, passthrough a chinois, and chill. Place in a Paco Jet container overnight. Spin in the Paco Jet 30 minutes before using.

To Serve

Spoon thegoatmilkgarnishintothe center of a bowl. Top withvegetable garnish, pour souparound the garnish, and serve.

Press St Helena

587 St. Helena Highway

St. Helena,CA94574

Images byMorgon Bellinger