SERVES 3–4 V D P C Q
generous 1¾ cups vegetable stock or water
4½ cups frozen peas
2 oz/55 g scallions, coarsely chopped
1¼ cups plain yogurt
salt and pepper
2 tbsp chopped fresh mint
2 tbsp chopped scallions or chives
grated lemon rind
1. Bring the stock to a boil in a large saucepan over medium heat. Reduce the heat, add the peas and scallions, and simmer for 5 minutes.
2. Let cool slightly, then strain twice, making sure that you remove any bits of skin. Pour into a large bowl, season with salt and pepper to taste, and stir in the yogurt. Cover the bowl with plastic wrap and chill in the refrigerator for several hours, or until well chilled.
3. To serve, remove from the refrigerator, mix well, and ladle into soup bowls. Garnish with the chopped mint, scallions, grated lemon rind, and olive oil.