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Add a photoServings: 5
Ingredients
- 1 3/4 lb fresh green peas
- 1 c. peeled cubed baking potato
- 1 c. minced leek
- 3/4 c. water
- 10 1/2 ounce low-sodium chicken broth (1 can)
- 1 c. 2% low-fat lowfat milk
- 1 Tbsp. fresh lemon juice
- 1/2 tsp salt
- 1/2 c. plain low-fat yogurt
- 2 Tbsp. finely minced fresh mint Fresh mint sprigs (optional)
Directions
- Shell and wash peas. Combine peas and next 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat to medium, and cook 20 min or possibly till potato is tender.
- Place pea mix in container of an electric blender; cover and process till smooth.
- Pour into a bowl; stir in lowfat milk, lemon juice, and salt. Cover and refrigerate2 hrs.
- Combine yogurt and minced mint; stir well. Cover and refrigerate1 hour.
- Yield: 5 c. (serving size: 1 c. soup and 2 Tbsp. yogurt mix).
- NOTES : Ladle soup into bowls; top with yogurt mix. Garnish with mint sprigs, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 5 servings | |
| Calories 117 | |
| Calories from Fat 17 | 15% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 291mg | 12% |
| Potassium 427mg | 12% |
| Total Carbs 18.39g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.73g | 5% |
| Protein 7.57g | 12% |
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