Easy and perfect for light luncheons or warm summer evenings.
Serves 4 as a first course or 2 as luncheon course alongside herb biscuits.
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp olive oil
- 3 cups fresh petit peas from the County (or frozen, thawed)
- 2 cups chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp snipped fresh dill or 1 tsp dried dill
- ½ tsp salt
- ¼ tsp pepper
- ½ cup plain yogurt
In a large saucepan, sauté onion and garlic in oil until tender. Remove from the heat. Stir in peas, broth, lemon juice, dill, salt, and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all the puree to the blender and add the yogurt; blend until smooth. Cover and refrigerate for at least 1 hour.
Garnish with a swirl of yogurt or sour cream and sprig of chive or dill.
Pair with pinot grigio.
by Anna Russell, featured in Taste of Home's 2005 Quick Cooking Annual Recipe