Instructions: Melt butter in a medium saucepan. Add snow peas, onions, ginger, mint leaves and garlic cloves. Stir and cover. Cook slowly over low heat until ingredients are wilted.

Add chicken broth mixture, bring to a boil, cover and turn heat to simmer. Cook until ingredients are tender (about 20 minutes).

Remove from heat and let cool for about 15 minutes. Season with salt and pepper to taste.

Puree in a food processor until smooth. Put in a nonmetal container, cover and refrigerate at least 3 hours.

When ready to serve, stir yogurt until smooth, then combine with soup. Garnish individual servings with snow peas and mint sprigs.

This recipe yields 6 servings.

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