Cold Pea and Bean Soup

Ingredients

• •750 g peas (reserve the 6 best pods)
• •500 g beans
• •25 g margarine or butter
• •1 large onion, finely grated
• •850 ml chicken stock
• •1 bunch fresh mint
• •Salt and freshly ground black pepper
• •150 ml yogurt
• •1/4 tsp curry
• •1 head garlic, crushed

Preparation

1. 1

   Melt the margarine in a pan. Add 1 onion and cook 5 minutes until soft and lightly golden.

2. 2

   Add the chicken stock and bring to a boil, then add the peas, the reserved pea pods, the beans, mint, salt and pepper. Lower the heat, cover and cook 20 minutes.

3. 3

   Remove the pea pods and mint, let the soup cool a little and blend. Leave to cool completely.

4. 4

   In a bowl mix the yogurt, curry and garlic. Add 6 spoonfuls of the soup to it, then stir back into the cold soup. Chill at least 30 minutes in the fridge.

5. 5

   To serve: pour the soup into 4 chilled bowls and garnish with mint leaves.