origin: Traditional (National&Religious)
Mint and yogurt combination comes from turkish cuisine. This is a tasty summer vegetable soup. Heat the olive oil in a large saucepan over medium heat, add onions and sauté until translucent, around 5 minutes. Add the peas, stir and cook another 2-3 minutes, until peas are well-coated with the onion, oil. Add the stock and bring to a boil. Reduce the heat and simmer until the peas are tender, about 10 minutes. Add the mint and purée the soup using a regular blender. Transfer to a large bowl and allow to come to room temperature or place bowl in the fridge. When the mixture is cool, add the yogurt. Serve with heavy cream or bacon on top of and some more shredded fresh mint if you like.