Fresh Pea and Mint Soup with Sheep’s Milk Yogurt
This soup is served cold and makes a great picnic soup, but will work just as deliciously served hot. The mint stands out to accent the creamy tang of the yogurt.
  1. Melt butter in a large saucepan over medium heat. Add onion and saute about 5 IMG_9832minutes, until softened and translucent. Add peas, stir to coat. Add water or vegetable stock. Bring to a boil, reduce heat to low and simmer until peas are tender, about 5-10 minutes.
  2. Remove pan from heat. Add herbs. Puree soup in a blender in batches, or with an immersion blender. Add more water or stock if soup is too thick, and puree until smooth. Add lemon juice, then salt and pepper to taste. Pour soup into large bowl and refrigerate until chilled, at least two hours.
  3. To serve, whisk 1/4 cup of the yogurt into soup. Taste and adjust seasoning, if necessary. Ladle soup into four bowls and garnish with a dollop of remaining yogurt and 1/2 teaspoon of chopped chives.