Cooking time: 15 minutes Chilling time: 1 hourGreen peas are a fresh member of the legume family (related to dried beans), so they are a good source of lean protein and fiber. If you have access to fresh garden peas in early summer, this soup will be a sweet revelation.
Preparation time: 7 minutes Cooking time: 15 minutes Chilling time: 1 hour
1 tablespoon olive oil
2 scallions, green parts only, cut into 4" lengths
1 rib celery, trimmed and cut into 2" lengths
½ medium onion, finely chopped
3 cups chicken or vegetable broth
4 cups peas, fresh or (thawed) frozen
1⁄3 cup fresh mint leaves + extra for garnish
Ground black pepper
½ cup low-fat plain yogurt
1. Place the oil in a large pot over medium-high heat. Add the scallions, celery, and onion. Cook, stirring, about 5 minutes, or until the vegetables soften.
2. Add the broth and bring to a boil. Add the peas and simmer for 10 minutes.
3. Carefully transfer the mixture to the bowl of a food processor fitted with a metal blade or a blender (in batches, if necessary). Add the mint. Season to taste with pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves if desired.
MAKES 4 SERVINGS
Per serving: 198 calories, 27 g carbohydrate, 13 g protein, 5 g fat, 1 g saturated fat, 1 mg cholesterol, 258 mg sodium, 7 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 1½ starch, ½ vegetable, ½ meat
