Chilled Pea and Mint Soup with Lemon Yogurt

A creamy, cold soup made from young peas and mint that refreshes on warm days. A dollop of lemon yogurt makes it slightly tangy and fresh.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Peas (frozen)
• 1 Stück Onion
• 1 Stück Garlic clove
• 150 g Floury potato
• 2 EL Olive oil
• 800 ml Water
• 1 TL Salt
• Pepper
• 1 Bund Mint
• 200 g Yogurt (3.5% fat)
• 1 Stück Lemon (juice and zest)

Method

1. Finely dice the onion and garlic and sweat them until translucent in the olive oil in a large pot over medium heat.
2. Peel and dice the potato, then add it to the pot along with the peas. Add the water and 1 tsp salt, bring to a boil, and simmer gently for 10 to 12 minutes until everything is soft.
3. Pick off half of the mint leaves and add them. Remove the pot from the heat and purée the soup finely with an immersion blender.
4. Let the soup cool, then chill it for at least 2 hours.
5. Stir the yogurt together with the lemon zest, a little lemon juice, salt and pepper.
6. Taste the cold soup and adjust the seasoning with lemon juice if needed. Serve in bowls, topped with a dollop of lemon yogurt and the remaining mint.