Chilled Pea and Mint Soup
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.
Yields: 6 Servings
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Ingredients
| 2 | tbsp | unsalted butter |
| 1 | leek minced | |
| 3 | c | vegetable stock |
| 1⁄2 | tsp | sugar |
| Sea Salt to taste | ||
| 3 | c | unshelled fresh peas (about 3 pounds shelled) |
| 1⁄2 | c | fresh mint (minced) |
| 1 1⁄3 | c | Stonyfield Organic Low Fat Plain Yogurt (divided) |
| sprigs of mint for garnish |
Directions
In large saucepan over medium heat, add butter and sauté leeks for 3 minutes. Add vegetable stock, 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 purée. 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 servings with fresh crab or lobster meat or in a small shooter glasses as an appetizer.
Nutrition Information
|
90
CALORIES
|
4.5g
TOTAL FAT
|
3g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
90
40
|
||
| % Daily Value* | ||
| Total Fat | 4.5g | |
| Saturated Fat | 3g | |
| Cholesterol | 10mg | |
| Sodium | 170mg | |
| Total Carbohydrate | 9g | |
| Dietary Fiber | 1g | |
| Sugars | 6g | |
| Protein | 3g | |
| Vitamin A | 15% | |
| Vitamin C | 35% | |
| Calcium | 10% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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