This is a simplified version of a Moro recipe.

Serves 8

For the soup
6 cloves of garlic
Leaves from a large bunch of mint
50g butter
2 tbsp olive oil
1kg peas
1 litre fresh chicken stock
Salt and pepper
400ml greek yoghurt

To serve
2 cloves of garlic
200ml greek yoghurt
Salt and pepper
Extra-virgin olive oil
20 mint leaves, chopped

To make the soup, finely chop the garlic and mint leaves. Set a large pan over a medium heat, and melt the butter with the oil. Fry the garlic and mint until golden. Add the peas and stock and bring to the boil. Liquidise until smooth, and season. When cool, whisk in the yoghurt and, if needed, add a few ice cubes to thin the soup. To serve, pound the garlic into a smooth paste and mix into the yoghurt, then season well. Pour the soup into8 bowls, add a generous dollop of the seasoned yoghurt, drizzle over some oil and sprinkle on the chopped mint.

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