We love this dish at room temp, though Chittum serves his version chilled. Frozen green peas can also work: Thaw first in cold water.
3 cups shelled fresh green peas
1 cup coarsely chopped pea shoots or baby spinach leaves
2 tablespoons chopped fresh mint
2 garlic cloves
1 cup unsalted chicken stock
1/2 teaspoon kosher salt
2 tablespoons pine nuts, toasted
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
2 tablespoons plain 2% reduced-fat Greek yogurt
How to Make It
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.
Combine pea mixture, stock, and salt in a blender; process until very smooth.
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.
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This is delicious! Made it with pea shoots, but they're hard to find so I will try with spinach next time. Left off the dill because I don't like it, and it didn't seem to be missing anything. The garlic was very strong; next time I will try cooking it a minute in the boiling water before putting in the peas to lessen the bite. Very easy, quick summer soup!
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