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Chilled Green Pea Soup with Minted Yogurt
1 3/4 lb Fresh green peas
1 c Peeled cubed baking potato
1 c Chopped leek
3/4 c Water
10 1/2 oz Low-sodium chicken broth -- (1 can)
1 c 2% low-fat milk
1 tb Fresh lemon juice
1/2 ts Salt
1/2 c Plain low-fat yogurt
2 tb Finely chopped fresh mint
Fresh mint sprigs -- (optional)
Shell and wash peas. Combine peas and next 4 ingredients in a large
saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20
minutes or until potato is tender.
Place pea mixture in container of an electric blender; cover and
process until smooth.
Pour into a bowl; stir in milk, lemon juice, and salt. Cover and
chill 2 hours .
Combine yogurt and chopped mint; stir well. Cover and chill 1 hour.
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