Ingredients
The following ingredients have 4 Servings
- 1 tablespoon extra-virgin olive oil
- 2 thick slices whole-grain rye bread, cut into small cubes
- Sea salt and freshly ground pepper
- Fresh chives with blossoms for garnish
- 2 3/4 cups vegetable stock
- 10 ounces fresh or frozen peas
- 1/4 teaspoon wasabi powder or paste (optional)
- 3/4 cup full-fat plain yogurt
- Finishing oil for drizzling (we used olive oil)
Instruction
- Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)
- Pull the chive blossoms from the chives and chop the green shoots.
- Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.
- Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.
