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  • Chilled Green Pea Soup With Minted Yogurt

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    Chilled Green Pea Soup With Minted Yogurt
    Servings: 5
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 3/4 lb fresh green peas
    • 1 c. peeled cubed baking potato
    • 1 c. minced leek
    • 3/4 c. water
    • 10 1/2 ounce low-sodium chicken broth (1 can)
    • 1 c. 2% low-fat lowfat milk
    • 1 Tbsp. fresh lemon juice
    • 1/2 tsp salt
    • 1/2 c. plain low-fat yogurt
    • 2 Tbsp. finely minced fresh mint Fresh mint sprigs (optional)

    Directions

    1. Shell and wash peas. Combine peas and next 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 min or possibly till potato is tender.
    2. Place pea mix in container of an electric blender; cover and process till smooth.
    3. Pour into a bowl; stir in lowfat milk, lemon juice, and salt. Cover and refrigerate2 hrs.
    4. Combine yogurt and minced mint; stir well. Cover and refrigerate1 hour.
    5. Yield: 5 c. (serving size: 1 c. soup and 2 Tbsp. yogurt mix).
    6. NOTES : Ladle soup into bowls; top with yogurt mix. Garnish with mint sprigs, if you like.

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