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.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.