Instructions

1. Take the peas out of their pods and set aside
2. Pour olive oil into pot and heat to medium. Add the chopped leeks, salt and pepper. Let cook until softened, about 15 minutes.
3. Add the potatoes, stir and then add the stock. Let cook until the potatoes are almost done.
4. Add the peas. The stock should come up about 2 inches above the peas. If their isn’t enough, add water. Bring to a simmer and let cook until the peas are just done. Timing will depend on your peas. If the peas are very small, this could take just five minutes.
5. When the peas are done, add the chopped mint, and cook for one more minute.
6. Take the soup off the heat and, using an immersible blender, blend until smooth.
7. The soup is good both hot or cold. If serving it hot, ladle into bowls and drizzle a bit of yogurt on top. If serving cold, let come to room temperature and then chill in refrigerator.
8. Serve in very small bowls as an amuse bouche, or in larger bowls as a first course.