| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | June 1995 | 1 | servings | |
INGREDIENTS
| 1 | lb | Fresh green peas; shelled (about 1 |
| ; 1/2 cups), or 1 1/2 | ||
| ; cups thawed frozen | ||
| 6 | oz | Spinach leaves; (2 cups packed), |
| ; washed well and | ||
| ; spun dry | ||
| 1 | tb | Sugar |
| 1 | ts | Dried tarragon |
| 1/2 | ts | Salt |
| Freshly ground black pepper to taste | ||
| 2 | c | Chicken broth |
| 1 | c | Ice |
| 2/3 | c | Plain yogurt |
INSTRUCTIONS
In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Puree soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt. Serves 2. Gourmet June 1995 Converted by MC_Buster. Per serving: 625 Calories (kcal); 10g Total Fat; (14% calories from fat); 44g Protein; 93g Carbohydrate; 21mg Cholesterol; 2795mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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