Camden New Journal - Recipe for Pea, Mint and Yoghurt Soup By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Cooling soups for those sweltering summer days

Some people are funny about serving it cold, but not Clare Latimer

WELL, June is almost here and although the weather is unpredictable, I will have to take the bull by the horns and risk giving you two cold summer soups.
What is the betting that it will bring chilly weather – but just hang on to the recipes and use later on if that is the case!
Some people are very funny about cold soup but it brings out great flavours and can be just as comforting as hot soups. Serve either of these soups with warm chunky-cut granary bread and butter.
I have portioned them for a supper dish but if you want them for a dinner party you will be able to serve more people as two other courses will follow.

Pea, Mint and Yoghurt Soup
This surely is the pure taste of summer and the smell of mint and pea together is just so parasols-and-Pimms. The fresh peas you buy will probably still be from Italy or Spain, but our own English ones are just around the corner.

Ingredients
Serves 4
375g fresh peas, podded;
1/2 tsp caster sugar;
700ml light chicken stock;
500g Greek yoghurt;
Handful fresh mint leaves, finely chopped;
Salt and freshly ground black pepper.

Method
Cook the peas in boiled salted water with the caster sugar for about 10 minutes.
Drain, put into a liquidiser with the chicken stock and blend until smooth. Pour into a large bowl, stir in the yoghurt and add the chopped mint.
Stir well and add salt and pepper to taste. Chill in the fridge until ready to serve.

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