4 cups English peas
1 cup pea shoots
2 tablespoons fresh mint
3 cloves of garlic
2 cups ice
1 cup water
salt and pepper, to taste
1 tablespoon extra-virgin olive oil
2 tablespoons pine nuts
1 teaspoon chopped fresh dill
2 tablespoons Greek yogurt
Preheat oven to 375 degrees. Peel the garlic cloves and place them in a piece of foil. Drizzle with oil and close package tightly. Roast for 30 minutes or until soft.
In a small dry skillet, cook pine nuts over medium heat, stirring constantly, until light brown. Cool.
Bring large pot of salted water to a boil. Add peas and cook until soft. Drain and transfer to ice bath and chill. Repeat this process with the pea shoots and mint. Remove pea shoots and mint from the ice bath and rough chop. Remove peas from water & place in blender with blanched mint, shoots, roasted garlic, salt, pepper, ice and enough water to make a soup consistency. Puree on high speed until very smooth.
Mix the pine nuts, dill and olive oil in a small mixing bowl. Divide the soup among four soup bowls. Spoon the olive oil mix into the center of each bowl of soup. Drizzle with the yogurt and serve immediately.