Summer Garden Soup

I'll try this one when the zucchini comes in this Summer!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 1⁄2 lb carrot, finely shredded
• 8  green onions, minced
• 2  small zucchini, finely shredded
• 1  tablespoon tarragon, fresh, minced
• 1⁄2 garlic clove, minced
• 1  cup frozen tiny peas, thawed
• 4  cups  chicken stock
• 1  cup yogurt
•  salt & freshly ground black pepper

Directions

1. Melt butter in a 4 quart saucepan over medium heat.
2. Add carrots,onions,zuchinni,tarragon,basil and garlic.
3. Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often.
4. Add peas and stock,increase heat to high and bring to a boil.
5. Transfer to a bowl and cool completely.
6. Stir in yogurt,cover and chill.
7. Season with salt and pepper just before serving.