- 1 T olive oil
- 2 cloves garlic (minced)
- 1 medium-size onion (diced)
- 1 10 ounce bag frozen peas
- 3 c vegetable stock
- 2 bay leaves
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- Salt and pepper to taste
Using a medium size pot, brown onion and garlic in olive oil over medium-high heat.
After browning, add frozen peas, bay leaves and vegetable stock and bring to a boil.
Once boiling, reduce to a simmer, and cook for 5 minutes.
Remove bay leaves and pour contents into a blender, purée until smooth - although be careful to avoid burning yourself with the hot liquid when turning on the blender.
Return the soup to the pot, gently stir in yogurt, salt and pepper.
Serve warm and garnish soup with croutons, fresh peas, or pea shoots if available.