Jamie Thompson of Gourmet Fusions shares her recipe for homemade chilled spring minted pea soup.
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235 per serving
- 1 pounds bag of frozen peas
- garlic cloves, minced
- 1 bunch fresh mint
- 1/4 head iceberg lettuce, blanched
- 1 cup Silken Tofu
- 1 cup Plain Yogurt
Heat oil in a skillet, add garlic and make sure to mix around so it does not burn. Once the garlic smells a bit cooked add the peas. Add mint and saut just until thawed. In a blender add the peas and the iceberg lettuce and puree. Add tofu, yogurt and milk until you reach a good consistency. Add salt & pepper to taste.