Ronnie's Notes
This beautiful spring green soup can start dinner or be served for lunch followed by a sandwich or salad. The soup is more elegant and refined if you strain it but I rarely do that. It tastes the same either way. Fresh peas are always recommended but they aren’t always available often or for long—usually just in the late spring or early summer. Most of the time I use the frozen kind.
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
When the butter has melted and looks foamy, add the scallions and ginger and cook for 2– or until softened.
Add the lemon peel and stock, bring to a simmer, cover the pan, and cook for .
Add the peas and mint and cook uncovered for .
Discard the lemon peel.
Puree the ingredients in a blender or food processor (or use a hand blender) and strain through a large-holed sieve if desired.
Chill thoroughly.
Whisk in the yogurt.
Season to taste with salt and pepper.
Serve with Pita Crisps or Croutons.
Makes 4 servings.