Easter is in sight and so for my fourth post for Liberté, I wanted to offer you a little something for your holiday table. It’s a gorgeous chilled minted pea soup, rendered deliciously creamy with the addition of Liberté’s Plain Greek Yogurt o%.
This soup was actually inspired by a chilled Turkish yogurt soup I tasted at Gallery Grill in Toronto during my March Break.
I didn’t think I liked chilled soups, let alone ones with yogurt (sometimes they can be way too sweet, like a smoothie gone wrong) but this made me stop and change my mind. It was sweet and savoury and tart and salty all at once.
Since it’s spring, I wanted to add a little pretty spring colour to my dish – I love the colour of pea soup but too often it’s a heavy affair. With spring in the air, this is the perfect start to any Easter or holiday meal – it’s pretty and tasty (also, pretty tasty!), plus, it won’t weigh you down because the creaminess comes from a O% yogurt that doesn’t taste like 0%. It’s lovely served either in a soup bowl, or for a holiday party, you could serve it in shooter glasses for an elegant spring “amuse-bouche“. The possibilities are endless. You might wonder about a chilled soup but this one really works, especially as the weather starts to get warmer.
Creamy minted pea and yogurt soup
A gorgeous pea soup, light but creamy - perfect for the spring!
- 2 tablespoons olive oil
- 1 medium onion, medium dice
- 1 cup mint leaves
- 2 1/2 cups peas (frozen or fresh)
- 2 1/2 cups vegetable stock
- 1 cup Liberté Plain Greek Yogurt 0%
- 1/4 cup toasted pine nuts *
- Heat the olive oil in a large saucepan over medium heat.
- Add onions and sauté until translucent, around 5 minutes.
- Add the mint and cook a further 3-5 minutes.
- Add the peas, stir and cook another 2 minutes, until peas are well-coated with the onion, oil and mint mixture.
- Add the stock and bring to a boil.
- Reduce the heat and simmer until the peas are tender, about 10 minutes.
- Purée the soup using an immersion or regular blender.
- Transfer to a large bowl and allow to come to room temperature or place bowl in the fridge.
- When the mixture is cool, add the yogurt.
- Serve chilled, topped with some of the toasted pine nuts and some more shredded fresh mint.
- * to toast pine nuts, heat a frying pan over medium heat and add the pine nuts. Toast until golden and fragrant.
For more fabulous recipes and to discover their Greek yogurt line, visit Liberté now.