Chilled Pea and Mint Soup

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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.

90
Calories
4.5g
Fat
3g
Protein
6
Servings

Ingredients

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
Nutrition Information: 
Calories: 
90
Calories from Fat: 
40
Total Fat: 
4.5g
Saturated Fat: 
3g
Cholesterol: 
10mg
Sodium: 
170mg
Total Carbohydrate: 
9g
Dietary Fiber: 
1g
Sugars: 
6g
Protein: 
3g
Vitamin A: 
15%
Vitamin C: 
35%
Calcium: 
10%
Iron: 
6%

Preparation:

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.

Additional notes: 
Try servings with fresh crab or lobster meat or in a small shooter glasses as an appetizer.

Ingredients

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
Nutrition Information: 
Calories: 
90
Calories from Fat: 
40
Total Fat: 
4.5g
Saturated Fat: 
3g
Cholesterol: 
10mg
Sodium: 
170mg
Total Carbohydrate: 
9g
Dietary Fiber: 
1g
Sugars: 
6g
Protein: 
3g
Vitamin A: 
15%
Vitamin C: 
35%
Calcium: 
10%
Iron: 
6%

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