| 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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“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”