Instructions: Shell and wash peas. Combine peas and next 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until potato is tender.

Place pea mixture in container of an electric blender; cover and process until smooth.

Pour into a bowl; stir in milk, lemon juice, and salt. Cover and chill 2 hours.

Combine yogurt and chopped mint; stir well. Cover and chill 1 hour.

Yield: 5 cups (serving size: 1 cup soup and 2 tablespoons yogurt mixture).

NOTES : Ladle soup into bowls; top with yogurt mixture. Garnish with mint sprigs, if desired.

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