If your peas are less than perfect or they’re simply over-running your garden, this low-fat pea soup recipe is just the trick – you don’t even need to shell the peas!
8 cups water
450g peas with shells
1/2 cup finely chopped dill
Salt and freshly-ground pepper to taste
1/2 cup low-fat plain yogurt
Slice of lime to serve
In a large pot, bring water to the boil and add peas. Return to boil then reduce to simmer for 45 minutes, stirring occasionally.
Remove one third of the pea pods and place in a food processor with half a cup of cooking liquid and process until smooth. Pour into a large bowl. Repeat with the remaining pea pods in two batches, with 1/2 cup cooking liquid each time.
Pour the pureed peas and the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible.
Return the soup to the pot and bring to the boil. Simmer until reduced by about a third, approximately 30 to 35 minutes. Stir in chopped dill and add salt and pepper.
Serve in bowls with a swirl of yogurt and a slice of lime as garnish.