Ingredients
-
1 1/2
-
10
-
1 1/2
-
3
-
3
-
2
-
1
-
3/4 to 1
-
1/4
-
3
-
1/4
-
-
-
-
Directions
The bright green color of this Spring Pea and Fresh Herbs Soup is lovely. It will fade a little if you save the soup for the next day, but what you trade off in color, you gain in even deeper flavor that comes from the ingredients melding together. The lemony yogurt topping is cool and creamy and brightens up the dish. For more of my favorite pureed soups, try this Cream of Asparagus Leek Soup with Crme Fraiche and Cream of Zucchini Soup.,,Scallions,Fresh or frozen peas,Fresh mint and tarragon,Vegetable broth,Lemon juice,Salt and pepper,Instead of using any cream, I top it with yogurt mixed with lemon zest, coriander, and salt. To make pretty swirls, drag a knife through the dollops. The yogurt makes the pea soup creamy with few extra calories.,Omit the yogurt to make it dairy-free.,Simplify the ingredients by using all mint or basil instead of a combination of herbs.,Refrigerate leftovers up to 4 days.
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Steps
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1
Done
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Add Scallions and Tarragon or Basil and Cook, Stirring Occasionally Until Scallions Are Soften, 4 Minutes |
|
2
Done
|
Add Peas, Stir For 1 Minute. Add Vegetable Broth and Bring Mixture to a Simmer and Cook Until Peas Are Tender, 4 to 5 Minutes. |
|
3
Done
|
Remove Soup from Heat and, Working Batches, Use a Blender to Puree the Soup With the Mint Until Smooth. |
|
4
Done
|
Return the Soup to a Pot, Stir in 2 Tablespoons Lemon Juice and Season With Salt and Pepper. |
|
5
Done
|
Keep Soup Warm Until Ready to Serve. |
|
6
Done
|
Combine Yogurt, Lemon Zest Coriander and a Pinch of Salt. |
|
7
Done
|
Dollop Soup Servings With 2 1/4 Teaspoons Yogurt Mixture Just Before Serving. |
