Minted Pea Soup

1. 1

   Finely chop the onion.

2. 2

   In a 4-quart heavy saucepan cook the onion in butter with salt, to taste, over moderately low heat, stirring occasionally until softened.

3. 3

   Add the peas, 3 cups stock and simmer, covered, until peas are tender, 5 to 7 minutes.

4. 4

   Stir in mint and remaining 2 cups stock and remove pan from heat.

5. 5

   In a blender puree soup in batches until very smooth, forcing each batch through a sieve into a large bowl.

6. 6

   Whisk in cream, yogurt and salt and pepper, to taste.

7. 7

   If serving soup cold, chill, covered.

8. 8

   If serving soup hot, reheat, but do not let boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.