This soup is very good served either hot or cold, and, when pureed, it has a wonderful creamy texture. With bread and fruit or salad, the cold soup makes a complete and cool meal for the hot summer days. To serve it hot, omit the yogurt and add a few carrots and celery ribs, and top with croutons.

SERVES 6 to 8.

INGREDIENTS

• 1 1/2 cups dried green split peas, washed well
• 4 cups water
• 4 cups water or Vegetable Stock
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 2 3-inch sprigs of fresh mint
• salt to taste
• 2 carrots, chopped (for hot soup only)
• 2 celery ribs, chopped (for hot soup only)
• 2 cups plain yogurt (or 1 cup yogurt and 1 cup sour cream)
• yogurt and fresh mint for garnish

INSTRUCTIONS

1. Wash the peas, and bring them to a boil for 5 minutes in 4 cups of water. Remove from the heat and drain.
2. Put peas back in saucepan with 4 more cups of water or stock.
3. Bring to a boil, and add onion, garlic, mint, and salt (if serving the soup hot, add 3 chopped carrots and 2 chopped celery ribs).
4. Reduce heat and simmer, covered, until peas are tender, approximately 45 minutes.
5. Discard mint, and puree peas and liquid in a blender in small batches. Cool thoroughly.
6. Peas will need about 4 hours to cool.
7. Before serving, whisk in yogurt. Garnish with a dollop of yogurt and a sprig of mint.