Finely 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.;
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