Put the spring onions soğan into a large pan with the potato patates , garlic sarımsak and stock tavuk suyu . Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft.
For the garnish, blanch 3 tbsp of the shelled peas bezelye in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes no longer, or you will lose the lovely fresh flavour of the peas.
Stir in the mint nane , sugar şeker and lemon or lime juice limon suyu , cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk ayran , taste and season with salt and pepper.
To serve the soup cold, cool quickly, then chill you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling to prevent the buttermilk from curdling .
Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.