Jul 14 2026
Restaurants›J. Gilbert's Wood-Fired Steaks & Seafood Omaha›Green Godess Bisque Recipe

Green Godess Bisque Recipe

Inspired by J. Gilbert's Wood-Fired Steaks & Seafood Omaha
Time45m
Serves4

English peas, kale, spinach, leek, Yukon potato, coconut cream, toasted pine nuts, basil oil

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Ingredients

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Soup Base

Cream & Brightening

Garnish & Finish

Method

Soup Base

  1. 1

    Sweat aromatics and cook potato

    Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a medium soup pot over medium heat until butter foams. Add the sliced leek and a pinch of salt. Cook, stirring occasionally, until the leek is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced Yukon potato and stir to coat for 1–2 minutes.

  2. 2

    Add stock and simmer

    Pour in 3 cups vegetable stock and bring to a gentle simmer. Reduce heat to maintain a steady simmer and cook until the potato is tender when pierced with a fork, about 12–15 minutes.

  3. 3

    Add greens and peas

    Add 2 cups peas, 1 cup chopped kale, and 1 cup spinach to the pot. Stir and simmer for 3–5 minutes until the peas are bright and the greens are wilted but still vivid. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning; remember coconut cream and lemon will brighten later.

Cream & Brightening

  1. 4

    Blend until smooth

    Remove the pot from the heat and let cool 3–4 minutes. Working in batches if necessary, transfer the soup to a blender (or use an immersion blender in the pot) and puree until completely smooth and velvety. Return to the pot.

  2. 5

    Finish with coconut cream and lemon

    Stir in 3/4 cup coconut cream, 1 tbs fresh lemon juice, and 1/2 tsp lemon zest into the blended soup. Warm gently over low heat (do not boil) just until heated through, about 3–4 minutes. Taste and adjust salt, pepper, and lemon — the soup should be bright, creamy, and slightly herbaceous.

Garnish & Finish

  1. 6

    Toast the pine nuts

    While the soup warms, heat a small skillet over medium-low heat and add 1/2 tbs butter (or 1 tsp olive oil). Add 3 tbs pine nuts and toast, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to stop cooking and prevent burning.

  2. 7

    Make basil oil

    In a small blender or using an immersion blender and a tall jar, combine 1/2 cup packed fresh basil leaves, 1/4 cup extra-virgin olive oil, and 1/4 tsp fine sea salt. Blend until bright green and smooth (about 20–30 seconds). If oil is too thick, add up to 1 tbs more olive oil. Fine-strain through a fine-mesh sieve or chinois if a very smooth oil is desired.

  3. 8

    Plate and finish

    Ladle soup into warmed bowls. Drizzle about 1–2 tsp basil oil over each bowl, scatter toasted pine nuts (about 1 tbs per bowl), add a few microgreens or extra basil leaves, a light crack of black pepper, and an optional small spoonful (about 1 tsp) of extra coconut cream for a visual finish. Serve immediately.

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