Cold Creamy Fresh Green Pea Soup
Servings: 4
  • 2 1/2 cups [625 mL] chicken broth
  • 3/4 pound [340 g] freshly shelld green peas
  • 1 large potato, peeled then cubed
  • 1 onion, chopped
  • 1 iceberg lettuce head, into 4 wedges
  • 1 1/2 cups [375 mL] plain yogurt
  • Freshly squeezed juice of 1/2 a lemon
  • Salt and pepper, to taste
  • Pour chicken broth into a casserole; add fresh green peas, potato cubes and lettuce wedges.
  • Cover, bring to a boil and leave to simmer for 10 to 15 minutes.
  • Puree mixture nto a blender of a food processor, puree mixture into a blender of a food processor, or strain mixture through a sieve pressing well.
  • Pour puree back into casserole; leave to simmer for 5 minutes more.
  • Remove from heat and well mix in yogurt, lemon juice, salt and pepper.
  • Refrigerate soup for quite a few hours, until really cold, before serving.