|
Makes 6 servings. Recipe adapted from Cooking Light Magazine.
Ingredients 3 cups shelled fresh green peas (or frozen green peas, thawed first in cold water) 1 cup coarsely chopped pea shoots or baby spinach leaves 2 tablespoons chopped fresh mint 2 garlic cloves 1 cup unsalted chicken stock 1/2 teaspoon kosher salt 2 tablespoons pine nuts, toasted 1 tablespoon extra-virgin olive oil 1 teaspoon chopped fresh dill 2 tablespoons plain 2% reduced-fat Greek yogurt Fresh ground black pepper Nutrition Calories: 99 Total fat: 3g Cholesterol: 0mg Sodium: 287mg Total Carbs: 14g Dietary Fiber: 4g Protein: 6g Calcium: 33mg |
Directions
NOTE: This can be served at room temperature or chilled.
- Bring a large pot of water to a boil. Add peas; cook 15 seconds. Add pea shoots, mint, and garlic; cook 15 seconds. Drain; plunge pea mixture into ice water. Drain well.
- Combine pea mixture, stock, and salt in a blender; process until very smooth.
- Combine nuts, oil, and dill in a small bowl.
- Ladle about 2/3 cup soup into each of 6 shallow bowls. Drizzle each serving with 1 teaspoon yogurt; top with about 2 teaspoons nut mixture.
- Add a few grinds of fresh pepper if desired.
NOTE: This can be served at room temperature or chilled.
