2 c. chicken broth
1 1/2 lbs. peas in the pod
1 sm. onion
6 Boston lettuce leaves, shredded
1 tbsp. honey
2 sprigs fresh mint or 1/2 tsp. dried min
1 c. plain yogurt
2 slices firm textured whole wheat bread, cut into croutons

Fry croutons in hot butter until crisp; set aside. Heat the chicken broth and add all except the last 2 ingredients. Cover and simmer for 15 minutes until the peas are soft. Puree the soup in a blender or food processor. Stir in the yogurt and top with croutons.