This easy, springtime pea soup is served cold.
Makes 6 servings
6 cups fresh or frozen peas*
1 tablespoon olive oil or unsalted butter
1 small onion, chopped*
4 cups low-sodium chicken or vegetable broth
1⁄2 cup fresh mint leaves, chopped (optional)
1 cup water
1⁄2 cup plain Greek yogurt*
1. Put a large pot on the stove and turn the heat to medium. When the pot is
hot, carefully add the oil.
2. Add the onion and cook, stirring occasionally with a spoon, until tender, 10
to 15 minutes.
3. Add 2 cups of the broth and half the mint (if using), and bring the mixture
to a boil.
4. Add the peas, and cook just until the peas are bright green, 1 to 2 minutes.
Set aside to cool for 10 minutes.
5. Use the ladle to carefully transfer the soup into a blender or food
processor and puree it. Turn the blender or food processor to the lowest
speed and increase the speed as the soup purees.
6. Pour the soup back into the pot, add the remaining 4 cups of broth, and
the water, and refrigerate until cold, about 2 hours.
7. Serve garnished with the yogurt and remaining mint (if using).