For this early spring dish, executive chef Aram Mardigian chops young garlic and sweats it with a julienned onion in olive oil and butter. He purées them with vegetable stock, adding raw baby spinach leaves, mostly for color, until smooth.

He strains the purée into a bowl and drizzles it with crème fraîche.

He tops the soup with sautéed wild mushrooms.

Contact Bret Thorn at bret.thorn@penton.com.