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Post by Tia on Aug 9, 2005 12:44:23 GMT -5
Spring Pea Soup
This delicious, sweet soup offers not only great nutrition but the delicate colors and flavors of spring that are so welcome after a long, hard winter. Ingredients:
1 tsp. extra virgin olive oil 1 small sweet onion (such as Vidalia) finely chopped 1 boiling potato (about 4 ounces) peeled and cut into 1/2-inch cubes 1/2 tsp. salt 3 1/2 cups water 1 lb. frozen baby peas, thawed Salt and freshly ground black pepper, to taste 1 Tbsp. low-fat sour cream (optional) Fresh mint leaves, minced (optional) Instructions: Heat oil in a large, heavy saucepan over moderate heat. Add onions and cook, stirring occasionally, until soft, about 2 to 3 minutes. Add potato and salt and cook, stirring, another 2 minutes. Add water, cover and simmer until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
Cool slightly, then purée in small batches in a blender. Force mixture through a very fine mesh sieve into a saucepan. Reheat and season to taste with salt and pepper.
Top each serving with a dab of sour cream and fresh mint leaves. Nutritional Information: Makes 6 servings.
Per serving: 86 calories, 1 g. total fat (<1 g. saturated fat), 15 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 280 mg. sodium.
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