1 tbspolive oil1leek, thinly sliced1garlic clove, finely chopped500 ml (2 cups)vegetable stock500 gmfrozen peas1baby cos lettuce, coarsely chopped1 cup(firmly packed) mint, plus extra, to serve100 gmthick natural yoghurt, plus extra, to serveJuiceof 1 lemon, finely grated rind of ½To serve:pea tendrils (snowpea leaves)
Heat oil in a saucepan over medium-high heat, add leek and garlic, season to taste and sauté until tender (4-5 minutes). Add half the stock, bring to the boil, add peas and lettuce, and simmer until peas are bright green and just tender (1-2 minutes). Remove 1 cup peas and refrigerate until required.
Process pea mixture along with mint, yoghurt, lemon juice and remaining stock in batches until smooth. Season generously to taste and chill well (30 minutes). Serve topped with reserved peas, lemon rind, pea tendrils, extra mint and yoghurt.