I served this pea soup, chilled, as a first course for my Easter Dinner. It was so fresh and spring-like I thought I'd share it with you. The recipe is from Epicurious and you can view it here. I decided to follow the recipe and strain the pureed soup and then I mixed in 1/2 cup of cream and 1/2 cup of nonfat Greek yogurt. This gave the soup a lovely smooth texture that we sipped from mugs. For a heartier soup, eliminate the straining step. I also followed the reviews and used only 1/2 cup of mint leaves instead of a full cup. This amount of mint allowed the pea flavor to prevail and just a hint of mint added freshness.
For a meatless Monday meal, consider this Minted Peas Soup with egg salad sandwiches for dinner.
and Easter basket chocolate for dessert