Silky spring pea soup with lemon-herb drizzle
0
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Peas and mint are a traditional combination for pureed soups. Our version of this classic is super smooth and silky. Peas do particularly well breaking down to a smooth texture and the addition of the silken tofu thickens the mixture nicely. The lemon and herb drizzle makes the presentation more special and gives the soup a bright note while to added yogurt is creamy and cooling. Serve this for a celebration lunch in the spring months with a watercress based salad topped with carrots, radishes and other crispy spring vegetables. This soup is also a beautiful starter dish for entertaining in the evening.
Ingredients
Cooking spray
4 spray(s)
Uncooked leeks
2 cup(s), chopped, white and light green parts
Uncooked onion
1 cup(s), chopped, yellow variety
Kosher salt
2 tsp, divided
Black pepper
¼ tsp
Fat free chicken broth
4 cup(s), or vegetable broth
Frozen baby peas
30 oz
Silken tofu
¾ cup(s), divided
Fresh mint leaves
¾ cup(s), chopped, divided (plus extra for garnish)
Fresh parsley
¾ cup(s), chopped, divided
Fresh lemon juice
3 Tbsp, divided
Water
1 Tbsp, warm
Chives
⅓ cup(s), fresh, packed, chopped
Plain fat free Greek yogurt
½ cup(s)
Instructions
1
Coat a large nonstick stockpot with cooking spray; set over medium-low heat. Add leeks, onion, 1 tsp salt and pepper; cook, stirring occasionally, until soft, 10-12 minutes. Add broth and increase heat to high; bring to a boil. Add peas; cook until tender, 3 to 5 minutes.
2
Off heat, add 1/2 cup tofu, 1/4 cup mint, 1/4 cup parsley, 1/2 tsp salt, and 1 tbsp lemon juice; puree in pot using an immersion blender (or puree in batches in a blender).
3
To make the lemon-herb drizzle, combine remaining 1/4 cup tofu, remaining 2 tbsp lemon juice, water, remaining 1/2 cup mint, remaining 1/2 cup parsley, chives, and remaining 1/2 tsp salt in a small food processor or blender; puree until smooth.
4
To serve, top soup with yogurt and drizzle with lemon-herb puree; garnish with mint leaves or pea tendrils (optional).
5
Serving size: 1 cup soup, 1 tbsp yogurt, and 1 tbsp lemon-herb drizzle
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