- 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
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.
Calories: 90, Calories from Fat: 40, 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%