Green pea soup with yogurt and mint
4 medium, chopped (white and lighter green parts only)
1 Tbsp, divided
canned chicken broth
uncooked green peas
6 cup(s), fresh or frozen
fresh lime juice
plain lowfat Greek yogurt
2 Tbsp, fresh, minced (plus extra for garnish)
- Heat butter in a large soup pot over medium heat. Add leeks and 1 teaspoon salt; cook, stirring frequently, until leeks are softened, about 10 minutes.
- Add broth and peas to pot; increase heat to high and bring to a boil. Reduce heat to low and simmer until peas are tender, about 5 minutes; stir in lime juice, yogurt, remaining 2 teaspoons salt, mint and sugar.
- Puree soup in pot using an immersion blender (be careful not to splatter hot liquid) or puree in batches in a regular blender. Serve warm or chilled, garnished with mint (optional). Yields about 1 cup per serving.