Preparation

• In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until tender but not browned, 6 to 8 minutes. Add 2-1/4 cups water, and bring to a boil. Add the peas and 1-3/4 tsp. kosher salt. Boil until the peas are tender, 3 to 5 minutes. remove from the heat. Transfer to a blender or food processor, and blend until smooth, adding water by the tablespoon to thin the soup, if desired. Keep warm or refrigerate to serve chilled. (If
  serving chilled, thin the soup with a little cool water before serving.)
• In a small bowl, stir the sour cream, za’atar, and a generous pinch each of cayenne and kosher salt.
• 汤的味道;如果它似乎有点平,添加一个年代queeze of lemon juice and stir. Season to taste with salt. Serve swirled with the spiced cream and sprinkled with the chives, sea salt, a pinch of cayenne, and a drizzle of oil.