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The Cook Book

Cold Pea Soup with Mint and Yogurt

This elegant starter was inspired by my trip to Paris! Make it ahead and serve cold.

Total time
3 hrs

Recipe by:

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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