Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 medium | Onion; minced (1 cup) |
| 1 small | Garlic clove; minced |
| 1 large | Carrot; finely diced |
| \N \N | (3/4 cup) |
| 1 cup | Shelled fresh or frozen peas; thawed |
| 6 cups | Vegetable broth; heated |
| 2 cups | Shredded romaine lettuce |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
| \N \N | Lemon wedges for serving |
4 T0 6 SERVINGS DAIRY-FREE
This soup is easy to make and requires very little cooking, which means the vegetables stay fresh-tasting and flavorful. The first peas of the season would be the best choice, but frozen peas are an excellent alternative.
Accompany this soup with Melba toasts.
In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.
Add peas and cook, stirring, 1 minute. Add hot broth and bring to boil.
Cook 1 minute. Stir in lettuce, salt and pepper. Serve hot with lemon wedges to squeeze into each portion.
PER SERVING: 115 CAL.; 6G PROT.; 5G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 1,550 MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 35 Converted by MM_Buster v2.0l.