1 Medium onion, finely chopped

2 cl Garlic

2 Medium potatoes, peeled,

Diced 2 tb Olive oil

4 c Chicken stock or broth

2 c Frozen peas

1 ts Dried mint

Salt and Pepper to taste Yogourt Cook onion, garlic and potatoes in oil. Add stock, peas and mint to taste. Simmer covered until potatoes are tender, about 10 minutes. Puree and season with salt and pepper. Serve in heated bowls with a swirl of yogourt. Source: The Toronto Star Newspaper. Recipe shared by Deborah Kuhnen.