FRESH SPRING PEA SOUP RECIPE
Ingredients
- 1 lb fresh peas - (not canned or frozen)
- 2 cups water
- 2 tbsp light butter
- 2 medium to large shallots - (diced)
- ¼ cup fresh parsley - (chopped)
- ½ cup plain, non-fat Greek yogurt - (at room temp)
- ¼ cup fat free feta cheese
- Salt and pepper to taste
Instructions
- In a large sauce pan, melt butter over medium high heat. Add in shallots, and cook until shallots become tender ad translucent, about 3-4 minutes.
- Add in peas and water, and stir to combine. Bring the mixture to a simmer, and cook for about 10 minutes, until the peas are softened.
- Remove from heat, and carefully pour into a blender and add in the feta and parsley. Puree until smooth.
- Pour soup back into pan and set over low heat to keep warm. Season with salt and pepper, and stir in the yogurt. Whisk until smooth, and add additional salt and pepper as desired.
Notes
- The entire recipe makes 4 servings
- The serving size is 1 ¼ cups
Nutrition
Calories: 176 kcal (9%)Carbohydrates: 21.2 g (7%)Protein: 9.8 g (20%)Fat: 6.3 g (10%)Saturated Fat: 3.7 g (23%)Cholesterol: 17 mg (6%)Sodium: 141 mg (6%)Potassium: 411 mg (12%)Fiber: 6.3 g (26%)Sugar: 8.7 g (10%)Calcium: 100 mg (10%)Iron: 2 mg (11%)