Chilled Pea and Mint Soup
Page last modified on: July 5, 2011
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.
Ingredients
| 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 |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
