Chilled Pea And Sorrel Soup With Lemon Coconut Cream

• Soup
• 1 tablespoon avocado oil
• 3-4 shallots, chopped
• 1 garlic clove, minced
• 1/2 cup white wine (I like a nice Albarino )
• 2 pounds peas (fresh or frozen)
• 2 cups baby sorrel
• 2 cups water
• 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil
• garnish: purple radish micro greens (or sliced radishes), olive oil
• Lemon-Coconut Cream
• 1 can full-fat coconut milk, chilled in the fridge overnight
• 1 lemon
• sea salt

1. Wash the sorrel and if the plant is mature or the stems look tough and stringy, remove the stems.
2. Heat the avocado oil in a large soup pot over medium heat. Saute the shallots until soft, about 3 to 4 minutes. Add the garlic and white wine and cook for a few more minutes until the wine reduces by half.
3. Add the peas, sorrel, and about 2 cups of water. Bring to a boil and cook until the sorrel wilts and the peas are just cooked through (for fresh peas) or warmed through (for frozen peas). Do not overcook. Take the soup off the heat and allow it to cool. If it looks too watery, remove some of the excess liquid. Blend the soup with 2 tablespoons of olive oil until creamy. Return to the soup pot, season with a teaspoon of sea salt, and set aside. At this point, you can chill the soup for a few hours to serve later or you can serve right away at room temperature.
4. To prepare the coconut cream, turn the can upside down and open it. The coconut fat will be at the bottom of the can and the liquid will be at the top. Carefully pour out the liquid but reserve it. Scoop the coconut fat out into a separate bowl and add the zest and juice of a lemon. Stir until creamy, adding a few tablespoons of the reserved coconut liquid if the cream seems too stiff. Add sea salt to taste.
5. To serve the soup, ladle into bowls and swirl a tablespoon of coconut cream into each bowl. Top with a small handful of radish micro greens and a few more drops of olive oil, if desired.
6. The soup can be stored in the fridge for up to three days. Serve chilled or gently heated.
7. Note: You can either use fresh or frozen peas but frozen peas are sweeter, in my opinion. To preserve the bright color, don't overcook the peas -- take the soup off the heat as soon as the peas are cooked (for fresh peas) or defrosted (for frozen peas). Be sure to use chilled coconut milk. Note that when the coconut cream is chilled again, it will solidify and adopt a texture similar to firm cream cheese.

avocado oil, shallots, garlic, white wine, peas, baby sorrel, water, salt, extra virgin olive oil, purple radish, lemoncoconut cream, fullfat coconut milk, lemon, salt

Taken from food52.com/recipes/28338-chilled-pea-and-sorrel-soup-with-lemon-coconut-cream (may not work)