Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Peas -- fresh or frozen
   2      Cups          Chicken Stock
   1      Small Handful Mint -- finely chopped
   1                    Egg Yolk
   1      Teaspoon      Flour
     1/2  Cup           Plain Yogurt
                        Salt And Pepper -- to taste

Preparation:

In saucepan cook peas in lightly salted water until tender. Drain and reserve liquid. Puree the peas, adding 1/2 cup of reserved cooking liquid to moisten. Return to saucepan. Add chicken stock and mint. Simmer over low heat for 3-4 minutes. In a small bowl mix egg yolk and flour, then stir in yogurt. Pour a small amount of the hot soup into the mixing bowl, then pour contents of bowl into the remaining soup in the saucepan. (This will keep the eggs from curdling.) Stir for a few minutes, then add salt and pepper to taste. Pour into soup bowls. Decorate with a mint leaf if desired.