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