Chilled mint-pea soup with lemon yogurt
3 medium, chopped
Uncooked green peas
3 cup(s), fresh, shelled, or frozen and thawed
Fat free reduced sodium vegetable broth
Fresh mint leaves
3 Tbsp, chopped
¼ tsp, freshly ground
Plain fat free Greek yogurt
½ tsp, grated
- Heat oil in medium saucepan over medium heat. Add scallions and cook, stirring constantly, until softened, about 1 minute. Add peas and 1 cup broth and bring to boil. Reduce heat and simmer, stirring occasionally, just until peas are tender and still bright green, about 3 minutes. Transfer mixture to bowl and cool to room temperature.
- Transfer pea mixture to blender. Add remaining 1 cup broth, salt, pepper, and 1 1/2 tablespoons mint and puree. Transfer to bowl, cover, and refrigerate until chilled, at least 2 hours or up to 6 hours.
- Stir together yogurt, remaining 1 1/2 tablespoons mint, and lemon zest in small bowl. Ladle soup into 4 serving bowls and top evenly with yogurt mixture.
- Per serving (scant 1 cup soup and 2 tablespoons yogurt mixture)