Growing mint is easy this time of year. It likes full sun and lots of water. Once your mint is mature, find ways to use it beyond serving it in your favorite glass of iced tea. Using fresh mint in this recipe adds a wonderful flavor combination to green peas. This is a favorite summer soup of mine, served cold or slightly warm. Put it in a thermos and bring it along to a picnic.

You can also find this recipe in my third book Back to the Family: Food Tastes Better Shared with Ones You Love (Thomas Nelson).

GARDEN PEA AND FRESH MINT SOUP
Makes 4 servings

2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 (10-ounce) package frozen green peas
2 cups chicken broth
1 tablespoon lemon juice
1 cup fresh mint leaves
½ cup plain yogurt
Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, celery, and garlic and cook until tender, about 4 minutes.

2. Add the peas and chicken broth and bring to a simmer.

3. Remove from the heat and add the lemon juice and mint leaves. Puree with an emersion blender, or cool slightly and puree in a standard blender.

4. Add the yogurt, and puree again to mix. Chill well and season with salt and pepper before serving.