Recipe for Chilled Broad Bean and Pea Soup 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 kg Broad beans in pods, or 350g (12oz) frozen broad beans, thawed (2lb)
500 gm Peas in pods, or 250g (8oz) frozen peas, thawed (1lb)
25 gm Vegetables margarine, (1oz)
1 lrg Onion, finely chopped
900 ml Vegetable stock, (11 1/2 pints)
2 sprg mint
1 x 150 gram car natural yogurt, (5.29oz)
1/4 tsp Curry paste
----------------- TO GARNISH ----------------
Instructions:
Instructions: Shell the beans and peas if they are fresh.

Melt the margarine in a saucepan on a low heat.

Mix in the onion and soften it.

Pour in the stock and bring it to the boil.

Put in the beans, peas and mint sprigs. Cover and simmer for 20 minutes.

Remove the mint sprigs.

Work in the rest in a blender or food processor to a smooth, green puree.

Beat the yogurt with the curry paste. Add these to the soup and then blend again.

Chill the soup for 2 hours.

Serve in individual bowls with the chopped mint scattered over the top.

NOTES : This soup can be made with either fresh or frozen beans and peas. It has a thick creamy texture and a flavour that is lightened

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