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Served cold, this soup features naturally sweet peas with a touch of dillweed and a dollop of yogurt: a delicious addition to your summertime repertoire.

Fast Pea Soup

1 (10-ounce) package frozen peas, thawed and patted dry
2 green onions, trimmed and chopped
2 cups chicken broth, divided use
1/2 teaspoon dried dill weed
1 cup plain yogurt

1. In a microwave-safe dish, combine peas, green onions, ¼ cup chicken broth and dill weed. Cover and microwave on HIGH until peas are tender, about 8 to 10 minutes.
2. Cool, then stir in chicken broth. Pour into a food processor or blender and blend until smooth. Cover and refrigerate until served.
3. Right before serving, whisk in yogurt to blend. Serve cold.

Makes 4 servings.

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