2 Medium uncooked Yukon gold potatoes, peeled, cut into 1/2 inch chunks (2 cups)
1 1/2 medium leeks chopped (2 cups)
2 cloves garlic, minced
1 1/4 tsp salt
1/4 tsp black pepper
10 oz frozen green peas, thawed (2 cups)
1/2 cup plain yogurt
3 TBSP dill, chopped
1/4 cup tomatoes, diced
Instructions
In a large saucepan, combine broth, potatoes, leeks, garlic, 1 tsp of
salt and 1/8 tsp pepper. Bring to a boil over medium high heat.
Reduce heat and simmer, covered until vegetables are almost
tender, about 12 minutes
Add peas to saucepan, stir and cook until vegetables are tender,
about 3 minutes. Remove saucepan from heat and let cool about 5
minutes
Meanwhile, in a small bowl, whisk together yogurt, 2 TBS dill,
remaining 1/4 tsp salt and 1/8 tsp pepper until smooth, set aside.
Puree soup in saucepan using immersion blender or in batches in a
blender. Stir in remaining 1 TBS dill. To servem ladle 1 cup of soup
into soup bowls. Top each with 4 tsp of yogurt mixture, swirling
into soup. Then top each serving with about 2 tsp of tomato.
Originally Submitted
3/9/2011
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