The days are heating up, but you can keep cool with this fresh, chilled soup. There's nothing like the taste of farm-fresh peas.
|1 leek minced||3cups fresh peas, unshelled (3 pounds in the shell)|
|2tablespoons unsalted butter||1 1/3cups organic low-fat plain yogurt, divided|
|3cups vegetable stock||1/2cup fresh mint, minced|
|1/2teaspoon sugar||sprigs of mint for garnish|
|sea salt to taste|
In large saucepan over medium heat, add butter and sauté leeks for 3 minutes. Add vegetable broth, sugar, salt, and peas. Cover and cook for 25 minutes until peas are tender. Let cool.
Pour soup into a food processor or blender, add mint, and puree. If required, process in small batches. Return soup to sauce pan and mix in 1 cup of yogurt. Chill for at least 2 hours or overnight. Garnish each serving with a dollop of yogurt and fresh mint. Try serving with fresh crab or lobster meat or in a small shooter glasses as an appetizer. Makes 6 servings.