Sweet peas and fresh mint are a classic English combination, and the ingredients combine to create a very simple chilled soup for warm weather dining, perfect for the start of a light meal like a ploughman's lunch of cold cuts, cheese, and pickles, or as a meal itself served with some Stilton cheese crostini.
- 3 cups frozen peas
- 3 cups vegetable stock, chilled
- 1 cup of mint, loosely packed
- ¼ teaspoon black pepper
- Salt, to taste
- 4 tablespoons plain yogurt, for garnish
Cook and drain the peas and rinse with cold water. Combine the peas, stock, mint, and pepper in a blender and purée for 3 minutes until the mixture is smooth and not grainy.
Depending on the sodium level of the stock you use, you may need to taste the soup before seasoning with salt.
Serve with a dollop of plain yogurt in each bowl and garnish with a fresh mint leaf.