Chilled Spring Pea Soup

• 1 onion
• 2 cloves garlic, sliced
• 4 cups water
• 20 ounces fresh, shelled peas
• 1/2 cup freshly chopped mint
• 1/2 cup greek yogurt
• 1 cup pea shoots
• 1/4 cup chive blossom flowers
• kosher salt
• freshly ground black pepper
• extra virgin olive oil

1. Get a pot over medium heat and add some olive oil. Saute the onion and garlic until translucent - do not brown. Season with salt and pepper and add water. Allow the water to come to a boil and then reduce the heat to simmer. Add about 2 tablespoons of mint and all the peas. Cook the peas for about 8-10 minutes until they are bright green and tender. Season with salt and pepper and add 1/4 cup of mint.
2. Transfer the soup to a blender and blend on high until completely pureed. Pass the soup through a strainer for a completely smooth soup. Set in the fridge for about 4 hours, or overnight, to chill.
3. Combine the rest of the mint with the yogurt and mix with a spoon to combine.
4. Ladle the soup into bowls. Put a dollop of minted yogurt on top. Toss the pea shoots with some olive oil and place on top of the yogurt. Scatter some of those chive blossom flowers around the bowl and dot with some extra virgin olive oil!

onion, garlic, water, peas, freshly chopped mint, greek yogurt, pea shoots, chive blossom flowers, kosher salt, freshly ground black pepper, extra virgin olive oil

Taken from food52.com/recipes/11797-chilled-spring-pea-soup (may not work)