Green Pea Soup

Name: Green Pea Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 (1 1/4 cup) servings
Ingredients: 1 teaspoon olive oil; 1 large onion, sliced (about 1 1/2 cups); 2 1/2 cups low-sodium chicken broth; 3/4 teaspoon dried tarragon; 1/2 teaspoon salt; Freshly ground black pepper; 1 (10-oz) bag frozen peas; 4 teaspoons plain nonfat yogurt, optional

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 (1 1/4 cup) servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 (1 1/4 cup) servings

Ingredients

1 teaspoon olive oil

1 large onion, sliced (about 1 1/2 cups)

2 1/2 cups low-sodium chicken broth

3/4 teaspoon dried tarragon

1/2 teaspoon salt

Freshly ground black pepper

1 (10-oz) bag frozen peas

4 teaspoons plain nonfat yogurt, optional

Directions

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.