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  • Spring
  • 30 minutes
  • Serves 4-6

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Himalayan Pink Sea Salt

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Blood Orange Olive Oil

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Spring Pea Soup

Spring Pea Soup with yogurt and Blood Orange Fused Olive Oil.

Ingredients

  • 1 bag of frozen peas (or 1 lb fresh peas, shucked)
  • 1 large bunch of mint
  • 1 c Greek yogurt, halved
  • Blood Orange Fused Olive Oil, to taste
  • Himalayan Pink Sea Salt, to taste

Directions

  • 1. Bring a pot of water to a boil. Salt the water; blanch peas.
  • 2. Turn off the heat and allow mint to steep in the hot water for 15 minutes.
  • 3. Puree the peas in a blender and incorporate mint water until you reach desired consistency.
  • 4. Place in bowls with a healthy dollop of Greek yogurt and finish with Blood Orange Fused Olive Oil.

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Spring Pea Soup

  • Spring
  • 30 minutes
  • Serves 4-6

Spring Pea Soup with yogurt and Blood Orange Fused Olive Oil.

Ingredients

  • 1 bag of frozen peas (or 1 lb fresh peas, shucked)
  • 1 large bunch of mint
  • 1 c Greek yogurt, halved
  • Blood Orange Fused Olive Oil, to taste
  • Himalayan Pink Sea Salt, to taste

Directions

  • 1. Bring a pot of water to a boil. Salt the water; blanch peas.
  • 2. Turn off the heat and allow mint to steep in the hot water for 15 minutes.
  • 3. Puree the peas in a blender and incorporate mint water until you reach desired consistency.
  • 4. Place in bowls with a healthy dollop of Greek yogurt and finish with Blood Orange Fused Olive Oil.