Pea Soup

This is a brilliantly fresh dish when the pea season comes around.... since I was growing my own I had a plentiful supply of very fresh peas. I recommend anyone to grow peas as the quality of peas straight from the pod is far superior but if you cannot get fresh peas the frozen variety can do almost as well.

1 1/2 to 2 mugs of peas
Clove of garlic chopped finely
About 10 leaves of mint
Couple of tablespoons of yogurt
Olive oil but you can use walnut oil to great effect
1 vegetable stock cube
1 ltr water

Serves 2

1. In a medium saucepan fry the garlic in oil gently for 3 minutes.
2. Add the peas and stir... let them blend for about a minute.
3. Add your crumbled stock cube and the water. I tend to like a quite thick soup so perhaps not so much water is put in.... experiment a little - you can always add a little more water later if it is too thick.
4. Cook for about 3-5 minutes - do not overdo the cooking because half the joy is the very fresh taste of peas.
   
5. Add the chopped mint.
6. If you have a blender - blend away... if not try crushing the peas with a fork. You won't get quite a smooth a soup than with a blender but it should still be fabulous.
7. Return the mixture to the saucepan and add a couple tablespoons of yogurt. Stir in thoroughly.
8. Serve in bowls with another dollop of yogurt.