Author Notes: A recipe that celebrates spring through the use of peas. The garnish is spring-y too, since it uses pea shoots, chive blossom flowers (from my garden), and huge mint leaves (also from the garden!) It's a bowl of spring in a bowl. - VivekS —VivekS
Food52 Review: The cool colors of this velvety soup—pale green, deep emerald, lavender—had us at hello. It’s almost too beautiful to eat but when you do, you find it's light and subtle, a starter rather than a main. Those looking for more robust flavor may want to use chicken stock in lieu of water and up the garlic quotient ever so slightly. - Kukharka —mitschlag
cloves garlic, sliced
ounces fresh, shelled peas
cup freshly chopped mint
cup greek yogurt
cup pea shoots
cup chive blossom flowers
freshly ground black pepper
extra virgin olive oil
- Get a pot over medium heat and add some olive oil. Saute the onion and garlic until translucent – do not brown. Season with salt and pepper and add water. Allow the water to come to a boil and then reduce the heat to simmer. Add about 2 tablespoons of mint and all the peas. Cook the peas for about 8-10 minutes until they are bright green and tender. Season with salt and pepper and add 1/4 cup of mint.
- Transfer the soup to a blender and blend on high until completely pureed. Pass the soup through a strainer for a completely smooth soup. Set in the fridge for about 4 hours, or overnight, to chill.
- Combine the rest of the mint with the yogurt and mix with a spoon to combine.
- Ladle the soup into bowls. Put a dollop of minted yogurt on top. Toss the pea shoots with some olive oil and place on top of the yogurt. Scatter some of those chive blossom flowers around the bowl and dot with some extra virgin olive oil!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe