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Fragrant Fresh Pea Soup

Cool, fresh, but substantial--serves 4 for lunch, with salad and bread.

Combine the vegetables and 1 cup of stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Puree, return to the pan and whisk in the remaining stock and the half and half.

Serve chilled or at room temperature. Garnish with a small dollop of yoghurt and a sprig of mint.