Cold Minted Pea Soup
|Chicken stock||1 1⁄4 Liter|
|Water||1⁄2 Pint (300 Milliliter)|
|Onion||1 Small, stuck with 2 cloves|
|Cloves||2 (For Sticking Into Onion)|
|Garlic||1 Clove (5 gm), peeled|
|Fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Shelled peas/Frozen petits pois||3 Pound (1.5 Kilogram)|
|Plain yogurt||3⁄4 Pint (450 Milliliter)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Double cream/Soured cream / strained yoghurt||1⁄4 Pint, strained (150 Milliliter)|
|Fresh mint leaves||10 (To Garnish)|
Put the chicken stock and water in a saucepan with the onion, garlic, tarragon and peas.
Cook until the peas are just tender.
Remove and discard the onion.
Puree in a blender or food processor, stir in the yoghurt and season to taste.
Chill well, for at least 24 hours.
Stir in the cream or yoghurt.
Alternatively, swirl the cream or yoghurt into the soup just before serving.
Spoon into chilled bowls and top with a sprinkling of chopped mint or a whole sprig.