Green Pea Soup with Yogurt-Dill Cream
Source of Recipe
Marla
List of Ingredients
Green Pea Soup with Yogurt-Dill Cream
3 1/2 cup fat-free, reduced-sodium chicken broth
2 medium uncooked Yukon Gold potato(es), peeled, cut into 1/2-inch chunks (about 2 cups)
1 1/2 medium leek(s), well-rinsed, chopped, white and light green part only (about 2 cups)
2 medium garlic clove(s), peeled
1 1/4 tsp table salt, divided, or more to taste
1/4 tsp black pepper, divided
10 oz frozen green peas, thawed (about 2 cups)
1/2 cup plain fat-free yogurt
3 Tbsp fresh dill, chopped, divided
1/4 cup tomato(es), diced
Recipe
Combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until the vegetables are almost tender, about 12 minutes.
Add peas to saucepan and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
Meanwhile, in a small bowl, whisk yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper together until smooth; set aside.
Puree soup in saucepan using an immersion blender or in batches in a blender (careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill.
To serve, ladle 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.
Servings | 6
POINTS® Value | 1
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