Herbed Fresh Pea and Quinoa Soup with Lemon Yogurt

Herbed Fresh Pea and Quinoa Soup with Lemon Yogurt

For most soups, I use a low-sodium broth so I can ultimately control the amount of salt. And because all brands are different, you may want to add a little more salt to your finished soup at the end. ┬áThe lemony yogurt sauce is great to have around in general — I use it on grains, savory crepes or folded into cold pasta. This recipe makes just enough to have with your soup, so feel free to double (or quadruple) the recipe if you want to have more on hand. Sam insists on sprinkling his soup with a little flaky salt at the end, so I’ve included that in the recipe below.

Ingredients

For Lemony Yogurt:

3 tablespoons plain yogurt
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh chopped chives

For Soup:

1/3 cup sliced almonds
2 tablespoons unsalted butter
3/4 cup chopped onion (1/2 medium onion)
1/2 teaspoon kosher salt, plus more to season
2 - 2 1/2 cups low-sodium vegetable broth
2 cups shelled fresh peas
1/4 cup packed mint leaves
freshly-ground pepper
1/2 cup cooked quinoa
flaky salt (like Maldon), to finish

Instructions

Make the lemony yogurt: In a small bowl, whisk together the yogurt, lemon juice, lemon zest and chives. Set aside.

Make the soup: Preheat the oven to 350 F. Lay the almonds out on a small, rimmed baking sheet and toast for 5-6 minutes or until fragrant and golden brown. Set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and salt and cook until transluscent, 5-6 minutes. Stir as needed to avoid sticking. Add 2 cups of the vegetable broth and increase the heat to medium-high to bring to a boil. Add the fresh peas and cook until fork-tender, 3-4 minutes.

In a blender (or using an immersion blender) puree the pea mixture along with the mint and a few grinds of fresh black pepper until smooth. Pour back into the saucepan and stir in the quinoa over medium heat until hot enough to serve. If the soup seems too thick, add 1/2 cup additional broth (or more if you’d like). Taste and adjust the seasoning if needed.

To serve: Ladle the soup into small bowls. Top with a dollop of lemon yogurt and a few spoonfuls to toasted almonds. Sprinkle with a little flaky salt.  Cover and refrigerate any leftovers for up to 3 days.