Green pea soup with yogurt-dill cream
This comforting soup is filled with fresh-from-the-garden flavor. Yukon potatoes, leeks, peas and fresh tomatoes ensure that you're getting your daily fill of vegetables in this tasty dish. If you do not have an immersion blender, then you can ladle spoonfuls of the pea soup into a blender or food process a few cups at a time and blend. We used frozen peas in this rich, creamy soup but you can use fresh ones instead.* And fresh tarragon can be swapped for the dill. Garnish the soup with fresh dill once you add the yogurt sauce and tomatoes.
Fat-free reduced sodium chicken broth
Uncooked Yukon gold potato(es)
2 medium, peeled, cut into 1/2-inch chunks (about 2 cups)
1½ medium, chopped, white and light green part(about 2 cups)
2 medium clove(s), peeled
1¼ tsp, divided, or more to taste
¼ tsp, divided
Frozen green peas
10 oz, thawed (about 2 cups)
Plain fat free yogurt
3 Tbsp, chopped, divided
¼ cup(s), diced
- In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
- Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
- Puree soup in saucepan using an immersion blender or in batches in a blender (be careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill.
- To serve, ladle 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.
*If you use fresh peas, you might have to add 1 to 2 minutes to the cooking time. You can sometimes find already shelled peas in the produce section of your supermarket.