Soups Recipes - Minted Pea and Yoghurt Soup

Ingredients

• 50 g/2 oz/1/4 cup butter

• Bunch of spring onions (scallions), chopped

• 450 g/1lb/4 cups frozen peas

• 5 ml/1 tsp dried mint

• 150 ml/2/3 cup plain yoghurt

• 300 ml/1 1/4 cups water or cold vegetable stock

• 100 g/4 oz/1 cup cooked long-grain rice

• Salt and freshly ground black pepper

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Method:

1. Melt the butter in a saucepan. Add the spring onions and cook gently, stirring for 2 minutes.

2. Add the peas and mint, cover and cook for about 10-15 minutes, stirring occasionally, until the peas are tender.

3. Cool slightly, then puree in a blender or food processor with the yoghurt and a little of the water or stock.

4. Stir in the remaining liquid and the cooked rice. Season to taste and chill until ready to serve.