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. Chilled Pea and Mint Soup Go to recipes By Stonyfield Vegetarian American Gluten Free SoupsThe 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 Print RecipeIngredients2 Tbsp unsalted butter1 leek minced3 c vegetable stock1/2 tsp sugar Sea Salt to taste3 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 garnishdirectionsStep 1In 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 2Pour 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 4Garnish each serving with a dollop of yogurt and fresh mint.
