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.
|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. Try servings with fresh crab or lobster meat or in a small shooter glasses as an appetizer.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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