Chilled Pea and Mint Soup
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.
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.