Preparation

1. In a large saucepan warm the olive oil over medium heat.
2. Add shallots and cook until softened, about 3-4 minutes.
3. Add the broth and bring to a simmer.
4. Set 1/4 cup of the peas aside and add the remainder to the pot.
5. Add mint and oregano and cook 10 minutes. Allow to cool slightly.
6. Working in small batches, puree the soup in a blender.
7. Return soup to the saucepan, add reserved peas and season with salt and pepper, to taste
8. Ladle soup into bowls and garnish with a swirl of yogurt and sprinkle with chives.