Springtime green pea soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Fresh English peas |
| 1 | teaspoon | Olive oil |
| 2 | cups | Chopped leek |
| 1 | cup | Chopped onion |
| 1½ | cup | Peeled cubed baking potato |
| ½ | cup | Chopped parsnip |
| ½ | teaspoon | Dried whole thyme |
| ½ | cup | Water |
| 13¾ | ounce | No-salt-added chicken broth, (1 can) |
| 3 | tablespoons | Chablis or other dry white wine |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 5 | tablespoons | Plain low-fat yogurt |
Directions
Shell and wash peas, and set aside.
Heat oil in a large saucepan over medium-high heat. Add leek and onion; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas; cover and simmer an additional 20 minutes or until peas are tender.
Spoon mixture into container of an electric blender; cover and process until mixture is smooth. Return puree to pan; add wine, salt, and pepper.
Cook over low heat until thoroughly heated. Yield: 5 cups (serving size: 1 cup soup and 1 tablespoon yogurt).
Per serving: 195 Calories; 2g Fat (8% calories from fat); 12g Protein; 35g Carbohydrate; 1mg Cholesterol; 294mg Sodium Serving Ideas : Ladle soup into bowls, and top with yogurt.
Recipe by: Cooking Light, Mar/Apr 1993, page 129 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.