Ingredients
- 2 potatoes
- 1 onion
- 950 ml chicken stock
- 400 gr peas (frozen)
- 30 ml olive oil
- 1 gr mint (dried)
- some garlic
Salt and Pepper to taste Yogourt Cook onion, garlic and potatoes in oil. Add stock, peas and mint to taste. Simmer covered until potatoes are tender, about 10 minutes. Puree and season with salt and pepper. Serve in heated bowls with a swirl of yogourt.
