Preparation / Directions:
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.
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