Chilled English Pea Soup with Fava Bean–Almond Salsa | James Beard Foundation

Ingredients

• 2 1/4 teaspoons extra virgin olive oil
• 1/4 medium white onion, sliced
• 2 large cloves garlic, sliced
• 1 1/2 teaspoons finely chopped thyme
• 4 cups shelled English peas
• 3 cups vegetable stock
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 pound fava beans, shucked, blanched and peeled (roughly 1/2 cup beans)
• 1/4 cup toasted almonds
• 1/4 clove garlic
• 1/4 cup extra virgin olive oil
• 1/4 Fresno chile, minced
• 1/4 shallot, minced
• Zest and juice a quarter of a lemon
• 3/4 teaspoon chopped tarragon