Chilled Pea and Mint Soup

Directions

1. Add fresh peas into boiling water along with a teaspoon of kosher salt and cook until peas are crisp-tender, 1 ½ to 2 minutes.

2. Remove them from the boiling water and immediately shock them in an ice bath to stop the cooking and to retain the green color.

3. In a Sauté Pan, add your oil and sliced leeks. Cook them over Medium-high heat and sweat until they are translucent. 

4. When the leeks are ready, drain your peas and put them in a blender with the leeks. Add 2 cups of cold water, a large pinch of salt, the yogurt, chopped mint and lemon juice. Blend until smooth.

5. Taste and season accordingly to balance with salt, pepper, water and lemon juice. 

6. Transfer to a bowl, cover and place in the refrigerator to cool, about 2 hours 

7. Portion into bowls and garnish the top with micro greens, yogurt and peas.