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 hrs 35 mins
Prep: 5 mins
Cook: 30 mins
Yields: 6 Servings
- 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.