This cold spring soup is phenomenal. I had something similar at Lovely’s 50/50 in Portland last spring, right after I’d gotten pea greens in my CSA and didn’t know what to do with them. From now on, I will seek them out. My 9 month old baby loves this soup too.
Ingredients:
1 bunch Pea Greens
6-8 fresh mint leaves
2 cups pear nectar (I like Looza brand)
1/2 teaspoon salt
1 Tbsp balsamic vinegar
1 cup plain greek yogurt
Garnish:
Sliced almonds
Fresh mint leaves
In a food processor combine pea greens, mint, pear nectar, salt and vinegar until smooth. You’ll still see flakes of green no matter how long you process, so don’t worry about that. Add yogurt and pulse until combined. Serve cold topped with sliced almonds.