This cold soup is lovely garnished with fresh edible flowers such as nasturtiums, chive blossoms or Gem marigolds.
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 1 potato, diced
- 2 cups stock or water
- 1 one-pound package frozen peas
- 1 cup plain yogurt
- 1 tablespoon fresh dill
- 1 tablespoon fresh mint
- Salt and cayenne pepper to taste
- In a soup pot over medium-high heat, heat the olive oil. Add the onions and sauté until soft and transparent, then add the garlic and sauté a few minutes longer. Add the potato and stock and simmer 8 minutes, or until the potato is almost soft. Add the peas and simmer 5 minutes, or until the peas are soft.
- Strain, saving the liquid and cool slightly. Puree the solids in a food processor until very smooth, adding the reserved liquid as needed. Place the puree in a bowl, add the remaining ingredients, and stir until smooth. Thin to the consistency that you like with the reserved liquid or water. Chill, adjust seasonings and serve cold.
—Dana Velden, Milwaukee, Wisconsin