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Chilled Minted Pea Soup

Serve with nonfat sour cream or nonfat yogurt cheese. (8-10 oz servings)

  • 2 cups chopped yellow onions
  • 1 Tbsp. minced fresh garlic
  • salt and pepper to taste
  • 2-3 Tbsp. white wine
  • 1 quart vegetable stock
  • 2 ½ lbs. frozen peas, thawed
  • 2 cups nonfat milk
  • 2-3 Tbsp. fresh mint or 1 ½ Tbsp. dried

Wilt the onions and garlic with a little salt and pepper in a covered pot over low heat. Remove the lid after the juices are rendered and cook off the excess liquid. Add the wine and cook off the alcohol, approximately 5 minutes. Add the vegetable stock and bring to a boil. Turn to a low simmer and add the peas. Cook until just heated through. Blend thoroughly and strain through a fine sieve. Heat the milk with the dried mint using the same pot you cooked the soup in. (If you are using fresh mint, heat the milk then add the mint to the already hot milk.) Add the blended soup back into the pot and stir well. Chill and taste for seasonings.

Per Serving: Calories: 135 Protein: 9gm Fat: 1gm Carbohydrates: 24gm Sodium: 441mg

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