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Peas are a surprising source of cancer fighting phytochemicals that have anti-inflammatory and antioxidant properties, not to mention loads of fiber. So pass the peas, please!
Serves: 6
Per Serving: 218 Calories, 5g Fat, 9g Protein, 33g Carb, 7.5g Fiber
Ingredients:
2 16 ounce packages of frozen petite peas
2 tablespoons of extra virgin olive oil
1 ½ cups sliced shallots (approx. 11 ounces)
4 cups of vegetable broth (or more)
3 tablespoons of chopped fresh tarragon, divided
Plain nonfat yogurt (optional)
Cooking Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly.
- Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by ¼ cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt.
Recipe from: epicurious.com