Cold Cream of Peas with Yoghurt

Preparation

1. Bring the stock to a boil, add the peas and cook for about 3 minutes.
2. Add the mint leaves, blend and let the stock cool.
3. Mix 200ml of the yoghurt with the garlic and season with the lemon juice and a little salt, pepper and cayenne, to taste.
4. Combine this mixture with the cold stock until smooth and divide between four bowls.
5. Season the remaining yoghurt with salt, pepper and cayenne and add to each portion with the rest of the mint leaves.
6. Stir and serve.