This gluten-free chilled pea soup recipe by Niki Ford is as much a delight as it is a cooking lesson. Though it’s simple, clean, and bright, critical steps are taken to elevate and intensify the earthy sweetness of the English pea: a pea pod stock is made to add a deep layer of pea flavor, quick cooking and cooling preserve the brilliant flavor and color of the peas, and thorough blending and straining provide a compelling, silky texture. A finishing dollop of yogurt lends tart contrast, lift, and a bit of much-needed fat to a fabulously elegant dish perfect for brunch, a light lunch, or a first course. FYI, you can make the pea stock up to 2 days in advance.