Title: Chilled Green Pea Soup with Minted Yogurt
Categories: Soup Stew
Yield: 5 Servings

1 3/4	lb	Fresh green peas
1	c	Peeled cubed baking potato
1	c	Chopped leek
3/4	c	Water
10 1/2	oz	Low-sodium chicken broth --
		(1 can)
1	c	2% low-fat milk
1	tb	Fresh lemon juice
1/2	ts	Salt
1/2	c	Plain low-fat yogurt
2	tb	Finely chopped fresh mint
		Fresh mint sprigs --
		(optional)

Shell and wash peas. Combine peas and next 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until potato is tender.

Place pea mixture in container of an electric blender; cover and process until smooth.

Pour into a bowl; stir in milk, lemon juice, and salt. Cover and chill 2 hours .

Combine yogurt and chopped mint; stir well. Cover and chill 1 hour. Yield: 5 cups (serving size: 1 cup soup and 2 tablespoons yogurt mixture).

Recipe By : Cooking Light, May/June 1993, page 72

From: Mkeri@cln.Etc.Bc.Ca (Mike Keri) Date: Thu, 15 Feb 1996 14:11:01 -0600

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