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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is one of those creamy soups made without any cream that I love so much. This time it is a pea soup, beautifully green and delicious, but relatively fat-free. The potato adds the creaminess to the mixture. Ingredients:
1 medium onion, chopped |
1 teaspoon olive oil |
3 cups chicken broth |
3/4 teaspoon dried tarragon (optional) |
1/2 teaspoon salt |
black pepper |
1 large russet potato, peeled and chopped |
1 (16 ounce) package frozen peas |
plain nonfat yogurt (to garnish) |
Directions:
1. In a large saucepot, saute the onion in the olive oil 5 minutes. Add the broth, seasonings, and potato. Bring to a boil and coook until potato is tender, about 10 minutes. Add the peas and cook 5 minutes longer.
2. Puree the soup. You may use an immersion or regular blender to do this or a food mill. If using the immersion blender I prefer to strain the soup to take out the pea coverings using a fine sieve. The food mill does this for you.
3. To serve: Soup may be served hot or cold. Top each serving with a swirrl of plain non-fat yogurt.
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