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.

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