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Title: Chilled Green Pea Soup with Minted Yogurt
Categories: Soup Stew
Yield: 5 Servings
1 3/4 | lb | Fresh green peas |
1 | c | Peeled cubed baking potato |
1 | c | Chopped leek |
3/4 | c | Water |
10 1/2 | oz | Low-sodium chicken broth -- |
(1 can) | ||
1 | c | 2% low-fat milk |
1 | tb | Fresh lemon juice |
1/2 | ts | Salt |
1/2 | c | Plain low-fat yogurt |
2 | tb | Finely chopped fresh mint |
Fresh mint sprigs -- | ||
(optional) |
Shell and wash peas. Combine peas and next 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until potato is tender.
Place pea mixture in container of an electric blender; cover and process until smooth.
Pour into a bowl; stir in milk, lemon juice, and salt. Cover and chill 2 hours .
Combine yogurt and chopped mint; stir well. Cover and chill 1 hour. Yield: 5 cups (serving size: 1 cup soup and 2 tablespoons yogurt mixture).
Recipe By : Cooking Light, May/June 1993, page 72
From: Mkeri@cln.Etc.Bc.Ca (Mike Keri) Date: Thu, 15 Feb 1996 14:11:01 -0600
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