Chilled Snap Pea Soup

• 3 carrots
• 7 cups water, divided
• 18 teaspoon saffron thread
• 12 ounces sugar snap peas, ends trimmed
• 1 quart vegetable stock or 1 quart broth
• 2 ounces chopped scallions
• 2 ounces diced celery
• 1 ounce minced fresh oregano
• kosher salt
• white pepper
• 4 ounces plain nonfat yogurt
• 6 sprigs fresh oregano

1. Peel and cut the carrots into 18 1/2-inch discs of equal size.
2. In a small saucepan over medium-high heat, place 3 cups water and saffron threads; bring to a boil and add the carrots.
3. Return to a boil, then remove from heat, and allow to cool in the saffron water.
4. The carrots should be just tender and well-flavored with saffron.
5. Drain and pat dry.
6. Cover and refrigerate until ready to use.
7. In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas.
8. Cook for 30 seconds or until crisp-tender and bright green.
9. Immediately remove from heat and drain into a sieve.
10. Rinse under cold water until peas are well chilled.
11. Drain and dry well.
12. Remove 18 snap peas for garnish and refrigerate until ready to use.
13. In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions, celery, oregano, salt, and pepper.
14. Return to a boil; immediately reduce heat and simmer 3 minutes.
15. In a food processor or blender, puree soup mixture until smooth.
16. Pour pureed soup mixture into a non-porous container and place in an ice water bath to quickly cool.
17. Cover and refrigerate for at least 4 hours or overnight.
18. When ready to serve, whisk in yogurt and adjust seasonings if necessary.
19. Serve in chilled soup bowls.
20. Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring.
21. Serve immediately.

carrots, water, saffron thread, sugar snap peas, vegetable stock, scallions, celery, fresh oregano, kosher salt, white pepper, nonfat yogurt, oregano

Taken from www.food.com/recipe/chilled-snap-pea-soup-170322 (may not work)