Quick & Easy

Pea and mint with yogurt

pea and mint with yogurt



1.Melt butter in medium saucepan; cook leek and garlic, stirring, until leek softens. Add potato, stock and the water, cover; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato softens. Add peas and mint; cook, uncovered, until peas are tender. Cool 10 minutes.
2.Blend or process potato mixture until smooth (adding extra water a little at a time to reach the desired consistency).
3.Divide mixture among glasses; top each with 1 teaspoon of the combined yogurt and cumin then a mint leaf. Serve warm.

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