NZ Woman's Weekly

Chilled pea soup

  • Meal Type

  • Total time

    25 minutes
  • Servings

  • Courses


Ready in 25 minutes, plus chilling time overnight, serves 6.

It tastes so rich, but it is full of goodness – peas and yoghurt!

  • 25g butter
  • 300g floury potatoes (such as agria), cut into cubes
  • 1 cup sliced spring onions
  • 2 cups vegetable stock
  • 2 cups frozen peas
  • 200ml natural unsweetened Greek yoghurt
  • Salt and pepper to season
  • Juice of one large lemon

1. 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.

2. 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.

3. Cool, then cover and chill overnight.

4. Just before serving, squeeze in the lemon juice and add a little water if you want a thinner consistency.

Cook’s tip:
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.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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