Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We love this dish at room temp, though Chittum serves his version chilled. Frozen green peas can also work: Thaw first in cold water.

Tony Chittum
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Lion's Gate, Washington, DC

Nutrition Facts

99 calories; fat 2.4g; saturated fat 0.3g; mono fat 0.6g; poly fat 1.1g; protein 6g; carbohydrates 14g; fiber 4g; iron 2mg; sodium 287mg; calcium 33mg.
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