Chilled pea soup
It tastes so rich, but it is full of goodness – peas and yoghurt!
- Melt the butter in a pan. Add the potatoes and stir well. Cover and cook for 5 minutes. Stir in the spring onions. Add stock and bring to the boil. Cover and cook for 10 minutes.
- Add peas and cook for 3 minutes. Then puree the soup, pour into a bowl and whisk in the yoghurt. Season with salt and pepper.
- Cool, then cover and chill overnight.
- Just before serving, squeeze in the lemon juice and add a little water if you want a thinner consistency.
This is a rich and thick soup. Serve small amounts as a starter with crusty bread. Depending on the size of your bowls, you could serve up to 10 with this recipe.