PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  1. 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.
  2. 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.
  3. Ladle soup into 6 bowls. Drizzle lightly with yogurt.

Recipe from:  epicurious.com