• 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups frozen peas, thawed
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain yogurt


In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.