Instructions: Shell and wash peas, and set aside.

Heat oil in a large saucepan over medium-high heat. Add leek and onion; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas; cover and simmer an additional 20 minutes or until peas are tender.

Spoon mixture into container of an electric blender; cover and process until mixture is smooth. Return puree to pan; add wine, salt, and pepper.

Cook over low heat until thoroughly heated.

Yield: 5 cups (serving size: 1
cup soup and 1 tablespoon yogurt).

Serving Ideas : Ladle soup into bowls, and top with yogurt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.