Courtesy of Stonyfield Farm
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.
Makes: 6 servings
2 tablespoons unsalted butter
1 leek minced
3 cups vegetable stock
1/2 teaspoon sugar
Sea salt to taste
3 cups fresh peas, unshelled (3 pounds in the shell)
1/2 cup fresh mint, minced
1 1/3 cups Stonyfield Organic Low Fat Plain Yogurt, divided
Sprigs of mint for garnish
In large saucepan sauté 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 puree. 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. Try servings with fresh crab or lobster meat or in a small shooter glasses as an appetizer.