Minted pea & potato soup

Yield: 7 Cups

Measure Ingredient
1 \N Medium onion, finely chopped
2 cloves Garlic
2 \N Medium potatoes, peeled,
\N \N Diced
2 tablespoons Olive oil
4 cups Chicken stock or broth
2 cups Frozen peas
1 teaspoon Dried mint
\N \N Salt and Pepper to taste
\N \N Yogourt

Cook onion, garlic and potatoes in oil. Add stock, peas and mint to taste. Simmer covered until potatoes are tender, about 10 minutes.

Puree and season with salt and pepper. Serve in heated bowls with a swirl of yogourt. Source: The Toronto Star Newspaper. Recipe shared by Deborah Kuhnen.

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