3 Tbs. extra-virgin olive oil
2 garlic cloves, sliced
1/4 cup diced shallot
2 lbs. shelled fresh peas
3 cups chicken or vegetable stock, homemade or low-sodium
1 cup buttermilk
Juice of 1 lemon
Kosher salt to taste
7 fresh pea tendrils
Extra-virgin olive oil for garnish
Fat-free plain yogurt for garnish
Heat the olive oil in a stockpot over medium-low heat. Add the garlic and diced shallot and cook, stirring occasionally, until tender, four to five minutes. Do not let them color.
Add the peas and stock, increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium and simmer the peas for five minutes. Drain, reserving the liquid.
Working in batches if necessary, put the peas, half of the reserved liquid, buttermilk, lemon juice, and salt in a blender. Puree the mixture, adding some of the remaining reserved liquid until desired thickness is achieved.
The soup can be made ahead and refrigerated for up to three days. To serve, garnish with pea tendrils, a drizzle of extra-virgin olive oil, and a dab of yogurt.