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| Springtime Green Pea Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 5
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Ingredients
1 1/4 lb fresh english peas
1 teaspoon olive oil
2 cup chopped leek
1 cup chopped onion
1 1/2 cup peeled cubed baking potato
1/2 cup chopped parsnip
1/2 teaspoon dried whole thyme
1/2 cup water
13 3/4 oz no-salt-added chicken broth, (1 can; )
3 tablespoon chablis or other dry white wine
1/4 teaspoon salt
1/8 teaspoon white pepper
5 tablespoon plain low-fat yogurt
Cooking 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
stews,soupsand
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