Pea Soup with MintA Garden Fresh Delight
We've made this recipe several times and on the last occasion we added chunks of left-over ham. We found the flavors blended exceedingly well together, so if you want, go ahead and get creative. This pea soup eats like a meal, so you'll be tempted to use a fork but use a spoon as you'll want to get every last drop! Ingredients; 1 Tbs. olive oil. 2 scallions, green parts only, cut into 4" lengths. 1 rib celery, trimmed and cut into 2" lengths. 1/2 med. onion, finely chopped.
3 c. low-sodium chicken or vegetable broth. 4 c. fresh or frozen and thawed peas + 4 pods for garnish. 1/3 c. fresh mint leaves + extra for garnish. 1/2 c. thick, non-fat yogurt. Preparation;
1. Place oil in large pot over medium high heat. Add scallions, celery, and onion and cook, stirring, until vegetables wilt, about 5 minutes. 2. Add broth and bring to a boil. Add the little green guys and simmer 10 minutes. 3. Carefully transfer to bowl of food processor or blender (in batches, if necessary). Add mint. Season to taste with sea salt and fresh ground black pepper. Puree until smooth. Chill 1 hour. Serve with dollop of yogurt in center, and garnish with mint leaves and pods. Makes 4 Servings Nutrition; Per Serving: 198 cal, 13 g pro, 27 g carb, 5 g fat, 1 g sat fat, 1 mg chol, 7 g fiber, 258 mg sodium Prep Time: 7 minutes Cooking Time: 15 minutes Chilling Time: 1 hour
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