Chilled Pea Soup

For crème fraîche: In a screw-top jar, shake together the cream and buttermilk. Leave covered jar at room temperature for 2 hours, then chill until needed (up to 2 weeks).

For soup: Cook peas in boiling water for 45 seconds or until bright green. Using a slotted spoon, immediately transfer peas to a bowl of ice water to cool. Drain.

In a medium skillet, melt butter over medium heat. Add onion, parsley and chives. Cook 5 to 7 minutes or until onions are tender but not browned.

In a blender, combine the peas, onion mixture, vegetable stock, yogurt, salt and pepper. Cover and blend for 2 minutes, blending in batches if needed. Strain through a fine mesh sieve, using a spoon to press mixture through. Chill at least 1 hour.

For almonds: Preheat oven to 350°. Place almonds in a shallow baking pan. Bake for 12 to 15 minutes or until toasted. Let cool completely. Place nuts in a food processor. Cover and process in short pulses until nuts are finely chopped. (Do not over-process or nuts will turn to almond butter.)

To serve, top bowls of soup with a drizzle of crème fraîche and a sprinkle of ground almonds.