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Pea Soup with MintA Garden Fresh Delight
I've tried this recipe several times and on the last occasion we added chunks of left-over ham.
We found the flavors blended very well together, so if you want, go ahead and get creative.
Ingredients;
1 Tbsp. 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
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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