Recipe by Chef Joseph Ramaglia of White Oak Kitchen and Cocktails

Demonstrated at the Grant Park Farmers Market on Sunday, April 24, 2016

Ingredients:

• Veggie Broth
• Shrimp Ceviche
• Pea Shoots
• English Peas
• Onions
• Garlic
• Heavy Cream
• Croutons
• Mint
• Tarragon
• Radishes

Directions:

1. Create a veggie broth using celery, onion, fennel, mint stalk, one orange, one apple (use scrap veggies from other cooking sessions). Allow broth to cool.
2. Blanch peas.
3. Blend peas, onion, garlic, tarragon and heavy cream.
4. Dress bowl with croutons, shrimp ceviche, radishes and pea shoots.
5. Pour soup into bowl and serve.