Recipe - Green On Green Soup

1 cup Peas; fresh or frozen
2 cup Chicken stock
1 small Bunch fresh mint; finely
chopped
1 Egg yolk
1 teaspoon Allpurpose flour
One half cup Plain yogurt
Salt and pepper; to taste

In saucepan cook peas in lightly salted water until tender. Drain and
reserve liquid. Puree the peas, adding One half cup of reserved cooking liquid
to moisten. Return to saucepan. Add chicken stock and mint. Simmer over low
heat for 34 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.
Serves 4.
Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
6, 1998