Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup mint leaves, chopped
- 2 1/2 cups peas, shelled
- 2 1/2 cups chicken stock
- 1 teaspoon salt
- Greek yogurt
- fresh mint sprigs
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and saute until translucent, around 5 minutes. Add the mint leaves and cook an additional 3-5 minutes. Fold in the peas and cook for two minutes.
- Now pour in the chicken stock and bring to a boil. Season with salt.
- Reduce the heat and simmer until the peas are tender, about 10 minutes.
- Puree the soup using an immersion or regular blender.
- Transfer to a large bowl and cool in the fridge.
- Serve chilled, topped with a dollop of plain Greek yogurt and a sprig of fresh mint.
