Chilled pea soup

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.