Chilled Pea Soup

350 g/12 oz shelled peas (about 750g/11/2 1b fresh
peas in the pod)
1 onion, peeled and chopped
1 large mint sprig
finely grated rind and juice of 1/2 lemon
900 ml/1'/.2 pints chicken stock
salt
freshly ground black pepper
150 ml/ 1/4 pint plain low-fat yogurt or milk
1 tablespoon chopped mint, to garnish

Put the fresh peas in a pan with the onion, mint, lemon rind and juice, chicken stock, and salt and pepper to taste.

Bring to the boil, then lower the heat, cover and simmer for 3(1 minutes until the peas are soft. Work the soup to a puree through a sieve or in an electric blender. Leave to cool.

Stir in the yogurt or milk, then taste and adjust the seasoning. Cover and chill in the refrigerator for several hours before serving. Sprinkle with chopped mint and serve in chilled soup cups.

SERVES 4 to 6