In saucepan cook peas in lightly salted water until tender. Drain and reserve liquid. Puree the peas, adding 1/2 cup of reserved cooking liquid to moisten. Return to saucepan. Add chicken stock and mint. Simmer over low heat for 3-4 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 recipelu-digest by "Crane C. Walden"
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 60.6mg||19 %|
|Sodium 403mg||14 %|
|Potassium 293.3mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.2g|
|Protein 7.6g||11 %|
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Calories per serving: 112
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