Cold green pea soup (starter)
500g green peas (frozen are also ok)
200ml cream fraiche
2 small natural yoghurts (1 packaging125g)
Salt, pepper, ½ tsp of lemon juice
1/2 tsp of baking soda
Boil the peas in salted water with baking soda- peas will keep the nice, vivid green color. When the peas are soft strain them trough a sieve and cool with cold water. Leave a spoon or two for decoration. Push the peas through the sieve. Blend with cream and yoghurt (cream and yoghurt will give them velvety texture).The consistency should be creamy, if it's too thick- add some milk. Add salt and pepper to taste. Serve in small portions, decorated with peas, cucumber stripes and dill.
