SERVES 6
Segments of fresh tangerine (rich in vitamins A and C ) lend nutritional heft to this unusual spring soup. Choosing low-sodium or homemade vegetable broth allows you to add salt to your preference.
2½ tablespoons unsalted butter, divided
2 medium leeks, white and light green parts only, thinly sliced
and well washed
¼ teaspoon sea salt, plus more to taste
1 quart (4 cups) low-sodium vegetable broth
4 cups fresh or frozen green peas (about 1 pound), divided
½ cup lightly packed fresh mint leaves, chopped
2 tangerines (see Preparing Citrus Fruit)
4 scallions, thinly sliced
¼ cup low-fat or fat-free plain Greek yogurt
1 tablespoon freshly chopped chives, for garnish
Heat 2 tablespoons of the butter in a saucepan over medium heat. Add the leeks, sprinkle with salt, cover, and cook until tender, about 7 minutes. Uncover and add the vegetable broth, turn up the heat to high, and bring to a boil. Add 3½ cups of the peas. Return to a boil and cook until just tender (about 3 minutes for frozen, 5 minutes for fresh).
Remove from the heat and add the mint leaves. Working in 2 batches, transfer the mixture to a blender. Remove the insert from the lid of the blender and cover the hole with a folded paper towel. Pulse once or twice and then purée. Season to taste. Let rest until ready to serve.
To serve, return the saucepan to medium heat. Add the remaining ½ tablespoon of butter. When the butter is melted, add the scallions and reserved ½ cup of peas and cook 1 minute.
Add the fruit segments, taking care not to break them, and the juice. Swirl to combine and then add the puréed pea mixture. Gently warm; do not bring to a simmer. Gently stir in the yogurt. Season to taste. Spoon into bowls and sprinkle each serving with chopped chives.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 173 |
| Protein: | 7 g |
| Fiber: | 7 g |
| Fat: | 5 g |
| Saturated fat: | 3 g |
| Sodium: | 304 mg |
| Vitamin A: | 3,441 IU |
| Vitamin C: | 32 mg |
| Vitamin D: | 4 IU |
| Vitamin E: | 1 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 1,519 µg |
| Lutein and zeaxanthin: | 2,821 µg |
