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Pea soup

PeaSoup

Starter tonight, November 23, 2017
Delicious and light weight soup, great for a starter for a starter befor Thanksgiving Turkey - Happy Thanksgiving
6 servings

  • 12 cups water
  • 2 lbs. English peas with shells
  • cup finely chopped fresh dill, plus sprigs for garnish
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • ¾ cup low-fat plain yogurt

1)
Bring water to a boil in a large pot. Add peas, return to a boil and then reduce to a simmer. Cook, stirring occasionally, for 45 minutes.

2)
Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add 1/2 cup cooking liquid and process until smooth. Pour into a large bowl. Repeat with the remaining pea pods in 2 batches, with 1/2 cup cooking liquid each time. Pour the pureed peas plus the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible. (Alternatively, put through a food mill fitted with a fine disc.)

3)
Return the soup ( and pureed peas ) to the pot, bring to a boil and then simmer until reduced by about a third (to about 6 cups), 30 to 35 minutes. Stir in chopped dill, salt and pepper. Ladle into bowls and top each serving with a swirl or dollop of yogurt and a sprig of dill, if desired.

Nutritional notes:
Per serving: 79 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 429 mg sodium; 364 mg potassium.

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