It's much too hot this week to cook be in a heated kitchen let alone eat hot food, so this quick-to-make soup has been perfect. It's chilled, minty and bright! It is also very easy to make (under 25 minutes).
Garnish with a drizzle of extra virgin olive oil, a sprig of mint and serve the soup alone, with a tasty sandwich or pair it with a nice salad. Serves 4.
- 3 cups green peas, fresh shelled or frozen
- 1 cup chopped onions
- 1 cup shredded lettuce
- 20 fresh mint leaves, torn
- salt & pepper
- 3 1/2 cups broth
- 1 cup plain yogurt
- 1 Tbsp butter or ghee
- 2 Tbsp snipped chives or green onions
Mix peas, onions, lettuce, mint leaves, salt, pepper and the broth in a pot. Heat to boiling; reduce heat and cover. Simmer until vegetables are tender, about 20 minutes. In batches, puree the soup in a blender until velvety smooth. Return to the pot and stir in the yogurt, butter and chives or onion. Serve chilled with the same garnishes after refrigerating for up to 24 hours. (or serve hot garnished with a mint leaf and some sprinkled chives).