Ingredients
- 2 tbsp neutral oil
- 3 small leeks
- 1 lb. fresh English peas
- 3 tbsp plain Greek yogurt
- Fresh squeezed lemon juice, to taste
- 2 tbsp fresh mint, chopped
- Microgreens to garnish, such as pea tendrils, Mint, Bulls Blood, Red Ribbon Sorrel
Directions
Servings: 4
Step 1
Add fresh peas into boiling water along with a teaspoon of kosher salt and cook until peas are crisp-tender, 1 ½ to 2 minutes.
Step 2
Remove them from the boiling water and immediately shock them in an ice bath to stop the cooking and to retain the green color.
Step 3
In a sauté pan, add your oil and sliced leeks. Cook them over medium-high heat and sweat until they are translucent.
Step 4
When the leeks are ready, drain your peas and put them in a blender with the leeks. Add 2 cups of cold water, a large pinch of salt, the yogurt, chopped mint, and lemon juice. Blend until smooth.
Step 5
Taste and season accordingly to balance with salt, pepper, water, and lemon juice.
Step 6
Transfer to a bowl, cover, and place in the refrigerator to cool about 2 hours.
Step 7
Portion into bowls and garnish the top with micro greens, yogurt, and peas.
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