Takes 30 minutes, Plus chilling * Serves 6
* 25g / 1oz Butter
* 300g / 10oz floury potatoes, cut into cubes
* Bunch of spring onion, thinly sliced
* 850ml / 1 1/2 pints vegetables stock
* 900g / 2lb peas in pods, podded, or 225g / 8oz fresh or frozen podded peas
* 200g carton natural Greek yogurt
* handful of fresh chives, snipped
* Melt the butter in a pan, then add the potatoes and srir well. Cover and cook gently for 5 minutes. stir in the spring onion. then add the stock and bring to the boil.
* Cover and cook for cook for 10 minutes until the potatoes are just tender. Add the peas and cook for 3 minutes, then purée the soup in a food processor or blender.
* Pour into a bowl and whisk in the yogurt, then leave to cool. When cool, cover with plastic film and chill until ready. Stir in the chives when ready to serve.
* 25g / 1oz Butter
* 300g / 10oz floury potatoes, cut into cubes
* Bunch of spring onion, thinly sliced
* 850ml / 1 1/2 pints vegetables stock
* 900g / 2lb peas in pods, podded, or 225g / 8oz fresh or frozen podded peas
* 200g carton natural Greek yogurt
* handful of fresh chives, snipped
* Melt the butter in a pan, then add the potatoes and srir well. Cover and cook gently for 5 minutes. stir in the spring onion. then add the stock and bring to the boil.
* Cover and cook for cook for 10 minutes until the potatoes are just tender. Add the peas and cook for 3 minutes, then purée the soup in a food processor or blender.
* Pour into a bowl and whisk in the yogurt, then leave to cool. When cool, cover with plastic film and chill until ready. Stir in the chives when ready to serve.
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