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SERVES 4
3 carrots
7 cups water, divided
1/8 teaspoon saffron threads
12 ounces sugar snap peas, ends trimmed
1 quart vegetable stock or broth
2 ounces chopped scallions
2 ounces diced celery
1 ounce minced fresh oregano
kosher salt
white pepper
4 ounces plain nonfat yogurt
6 sprigs fresh oregano
1. Peel and cut the carrots into 18 1/2-inch discs of equal size. In a small saucepan over medium-high heat, place
3 cups water and saffron threads; bring to a boil and add the carrots. Return to a boil, then remove from heat, and allow
to cool in the saffron water.
2. The carrots should be just tender and well-flavored with saffron. Drain and pat dry. Cover and refrigerate until
ready to use.
3. In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas. Cook for 30 seconds or until crisp-tender
and bright green.
4. Immediately remove from heat and drain into a sieve. Rinse under cold water until peas are well chilled. Drain and
dry well. Remove 18 snap peas for garnish and refrigerate until ready to use.
5. In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions,
celery, oregano, salt, and pepper. Return to a boil; immediately reduce heat and simmer 3 minutes.
6. In a food processor or blender, puree soup mixture until smooth. Pour pureed soup mixture into a non-porous container
and place in an ice water bath to quickly cool. Cover and refrigerate for at least 4 hours or overnight.
7. When ready to serve, whisk in yogurt and adjust seasonings if necessary. Serve in chilled soup bowls.
8. Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring. Serve immediately.
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