Minted Pea Soup
Serves 4
- 2 cups frozen peas, thawed
- 3 tablespoons chopped fresh mint leaves
- 1 cup buttermilk
- 1/2 cup chicken broth
- 1 teaspoon olive oil
- Salt to taste
- Blend together all the ingredients until liquefied.
- Serve each bowl with a garnish of mint leaves, if desired.
Next Page: Cucumber Yogurt Soup
