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.
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 hours 35 minutes
Level: Easy
Prep: 5 minutes
Cook: 30 minutes
Yields: 6 Servings
- 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 Smooth & Creamy Plain (divided)
- sprigs of mint for garnish
Ingredients
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.
