Cold Spring Pea Soup

Directions

1. The night before place the split peas in a bowl and cover with water. Cover with plastic wrap and place on your kitchen counter. Place the yogurt in a fine mesh sieve that is placed over a bowl in a refrigerator to drain overnight.
2. In a large saucepan melt the unsalted butter over medium heat.
3. Add the yellow onion, leek, celery, garlic, thyme, and bacon. Cook for 3 to 5 minutes.
4. Drain the split peas of any excess water and add with the chicken broth to the saucepan. Bring to a simmer and cook over low heat for 45 to 50 minutes until the peas are fork tender.
5. Remove from the heat and allow to cool for 15 minutes uncovered.
6. Stir in the frozen peas.
7. Pour the soup into a blender and puree for 3 to 4 minutes.
8. Add salt and white pepper to taste.
9. To serve garnish with a dollop of the drained yogurt, freshly cracked white pepper, and mint.