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Source: The Working Family's Cookbook

Minted Pea Soup
The combination of mint and peas makes a lovely fresh taste.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
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2 tablespoons butter or margarine
1 small head Boston lettuce, shredded
1 medium-size onion, chopped
2 teaspoons parsley, finely chopped
2 stalks celery, with leaves, chopped
2 teaspoons dried mint
2 (10-ounce) packages frozen peas
1 cup plain yogurt
freshly ground pepper
1 tablespoon fresh mint, chopped

Heat the butter in a large skillet. Add the shredded lettuce, onion, parsley and celery and cook gently for 5 to 7 minutes until tender but not browned. Remove from the heat and gradually stir in 2 1/2 cups of the chicken broth and the mint.

Reserve 1 cup of frozen peas and stir the rest into the broth. Cover and simmer until the peas are very soft. Puree in a food processor or blender until smooth. You may have to puree the soup in several batches.

Cook the reserved cup of peas in the remaining broth until just tender. Add the peas and broth to the puree. Stir in the yogurt.

Return the soup to the pan and reheat gently but do not allow to boil. Season with salt and pepper to taste. Serve warm or chilled, garnished with the remaining chopped fresh mint.

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