Pea Soup with Rye Croutons and Chive Blossoms

Pea Soup with Rye Croutons and Chive Blossoms

What You Need

• 1 tablespoon extra-virgin olive oil
• 2 thick slices whole-grain rye bread, cut into small cubes
• Sea salt and freshly ground pepper
• Fresh chives with blossoms for garnish
• 2¾ cups vegetable stock
• 10 ounces fresh or frozen peas
• ¼ teaspoon wasabi powder or paste (optional)
• ¾ cup full-fat plain yogurt
• Finishing oil for drizzling (we used olive oil)

What To Do

1. Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)
2. Pull the chive blossoms from the chives and chop the green shoots.
3. Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.
4. Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.

 

Blessings to: acouplecooks and to....
Sarah Copeland Author of  Feast: Generous Vegetarian Meals for Any Eater and Every Appetite