Chilled Pea and Mint Soup

By Stonyfield

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.

Ready In: 2 hrs 35 mins

Level: Easy

Prep: 5 mins

Cook: 30 mins

Yields: 6 Servings


  • 2 T unsalted butter
  • 1 leek minced
  • 3 c vegetable stock
  • 1/2 t 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

    Step 1

    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.

    Step 2

    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.

    Step 3

    Chill for at least 2 hours or overnight.

    Step 4

    Garnish each serving with a dollop of yogurt and fresh mint.

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