Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 6

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

How to Make It

Step 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.

Step 2

Combine pea mixture, stock, and salt in a blender; process until very smooth.

Step 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.

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.

Lion's Gate, Washington, DC

Ratings & Reviews

Great recipe!

eminthevalley
May 03, 2015
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!