| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Soups and, Stews |
5 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Fresh English peas |
| 1 |
ts |
Olive oil |
| 2 |
c |
Chopped leek |
| 1 |
c |
Chopped onion |
| 1 1/2 |
c |
Peeled cubed baking potato |
| 1/2 |
c |
Chopped parsnip |
| 1/2 |
ts |
Dried whole thyme |
| 1/2 |
c |
Water |
| 13 3/4 |
oz |
No-salt-added chicken broth, (1 can) |
| 3 |
tb |
Chablis or other dry white wine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 5 |
tb |
Plain low-fat yogurt |
INSTRUCTIONS
Shell and wash peas, and set aside.
Heat oil in a large saucepan over medium-high heat. Add leek and onion;
saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover,
reduce heat, and simmer 15 minutes. Add peas; cover and simmer an
additional 20 minutes or until peas are tender.
Spoon mixture into container of an electric blender; cover and process
until mixture is smooth. Return puree to pan; add wine, salt, and pepper.
Cook over low heat until thoroughly heated. Yield: 5 cups (serving size: 1
cup soup and 1 tablespoon yogurt).
Per serving: 195 Calories; 2g Fat (8% calories from fat); 12g Protein; 35g
Carbohydrate; 1mg Cholesterol; 294mg Sodium
Serving Ideas : Ladle soup into bowls, and top with yogurt.
Recipe by: Cooking Light, Mar/Apr 1993, page 129
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”