This elegant starter was inspired by my trip to Paris! Make it ahead and serve cold.
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 2 servings
8 Oz Peas
2 Cups Shallots finely chopped
2 Tablespoons Butter
1 Tablespoon Flour
3 Cups Chicken Stock
2 Oz Mint Leaves
4 Oz Greek yogurt plain
Melt the butter in a large sauce pan. Saute the shallots over low heat until softened but not brown. Seasons well with salt and pepper. Sprinkle flour over shallots and cook for two more minutes.
Whisk in chicken stock. Add peas. Simmer until peas are tender, about 15 minutes.
Transfer mixture to food processor. Add mint leaves. Puree until smooth. Whisk in yogurt.
Chill for several hours prior to serving. Garnish with chopped chives and a dollop of yogurt.
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