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1 small onion
2 tablespoons unsalted butter
2 pounds fresh or frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1/2 cup heavy cream
1/2 cup plain yogurt
Salt and pepperFinely chop the onion. In a 4-quart heavy saucepan cook the onion in butter with salt, to taste, over moderately low heat, stirring occasionally until softened. Add the peas, 3 cups stock and simmer, covered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender puree soup in batches until very smooth, forcing each batch through a sieve into a large bowl. Whisk in cream, yogurt and salt and pepper, to taste. If serving soup cold, chill, covered. If serving soup hot, reheat, but do not let boil.
Other Recipes from this Episode
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