3/4 lb. shelled peas
1 lg. potato (diced)
1 med. onion (chopped)
1 head of lettuce (quartered)
2 1/2 c. chicken stock
1 1/2 c. yogurt
juice of half lemon
salt and pepper

Put peas, potato, onion, and lettuce into the chicken stock and simmer 10 to 15 minutes. Sieve or puree the soup in an electric blender. Return to saucepan and simmer for 5 minutes. Add yogurt and lemon juice, blend thoroughly and chill for several hours. Serves four.