Spring Pea and Yogurt Soup

Print Friendly

Chef Scott Snyder of Levant uses locally made Nancy’s Yogurt in this beautifully green, luxurious soup, which you can serve warm or chilled.

INGREDIENTS:
2 medium spring onions
4 cloves of garlic
1/2 cup olive oil
1/2 cup dry white wine
3 cups shelled fresh peas
Sea salt to taste
1/4 tsp cayenne pepper
1/2 cup fresh mint leaves
3/4 cup plain whole-milk yogurt
1 lime, zested and juiced
1 Fresno or jalapeño chile

valls_pea-soupSTEPS:
1. Thinly slice the onion and 3 garlic cloves. Add 2 tablespoons of olive oil, onion and garlic to a nonreactive, heavy bottomed pot and cook covered over medium-low heat until softened, about 5
to 10 minutes. Stir frequently.

2. Deglaze with the white wine and cook uncovered until almost dry. Add the peas and enough water to just cover them (about 2 1/2 cups). Add a pinch of salt. Bring to a boil. Immediately reduce
to a simmer. Add the cayenne and mint, reserving some leaves for relish. Cook until peas are soft, about 10 minutes. Remove from heat and let cool.

3. In a blender, puree soup in batches until smooth. Transfer to a bowl and chill on ice. Once chilled, whisk in 1/2-cup yogurt, lime juice and 1/4-cup olive oil. Salt to taste.

4. Deseed and mince the chile. Mince remaining garlic clove and mint. Combine with the lime zest, remaining 1/4-cup yogurt and 2 tablespoons olive oil in a small bowl. Stir to form a loose relish.

5. Slowly warm the soup over low heat, or serve it chilled. Divide soup among four bowls and serve with the relish for topping.

Makes 4 servings

Adapted from a recipe by Chef Scott Snyder, Levant, 2448 E Burnside, Portland
Photo by John Valls

Read Edible Seasonals: Yogurt to learn about the origins of yogurt and its many uses in the kitchen.

Save

Related Posts

No Comments

Sorry, the comment form is closed at this time.