Photo: Jennifer Causey; Styling: Claire Spollen
We love this dish at room temp, though Chittum serves his version chilled. Frozen green peas can also work: Thaw first in cold water.
1. Bring a large pot of water to a boil. Add peas; cook 15 seconds. Add pea shoots, mint, and garlic; cook 15 seconds. Drain; plunge pea mixture into ice water. Drain well.
2. Combine pea mixture, stock, and salt in a blender; process until very smooth.
3. Combine nuts, oil, and dill in a small bowl. Ladle about 2/3 cup soup into each of 6 shallow bowls. Drizzle each serving with 1 teaspoon yogurt; top with about 2 teaspoons nut mixture.