Green Pea Soup

• 1 teaspoon olive oilolive-oil
• 1 large onion, sliced (about 1 1/2 cups)onion
• 2 1/2 cups low-sodium chicken brothchicken-broth
• 3/4 teaspoon dried tarragontarragon
• 1/2 teaspoon saltsalt
• Freshly ground black pepperpepper
• 1 (10-oz) bag frozen peaspeas
• 4 teaspoons plain nonfat yogurt, optionalyogurt

1. 01In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
2. 02In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

Calories

93 kcal

Protein

—

Fat

2 g

Saturated fat

1 g

Carbs

12 g

Fiber

3 g

Sugar

4 g

Sodium

416 mg

Cholesterol

0 mg

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