A refreshing change to winter soups, this soup, served chilled is ideal for a summers picnic.
Serves : 1
Difficulty : easy
1. Place the salad onions, garlic potatoes and hot vegetable stock in a pan. Bring to the Boil and simmer for 20 minutes until potatoes are very soft.
2. Add the peas and cook for a further 3 minutes then whizz to a fairly smooth soup using a handheld blender. Cool and then chill until ready to serve.
3. Stir most of the dill into the soup and ladle into cup or a flask. When ready to serve, top with a spoonful of soured cream, sprinkling of remaining dill and grinding of black pepper.