Minted Pea Soup

Info

Cook Time: 30 minutes

Serves: 6

Ingredients

• 1 teaspoon vegetable oil
• 1 small sweet onion (i.e. Walla Walla or Vidalia), chopped
• 1 potato, peeled and cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 3-1/2 cups water
• 1 lb frozen peas, thawed
• Low-fat plain yogurt
• Fresh mint, minced
• Salt and pepper to taste

Procedures

1.Heat oil in a large saucepan over medium heat. Add onions and cook until softened (about 2–3 minutes.)

2.Add potato and salt and cook for 2 minutes. Add water then cover and let simmer until potatoes are tender (about 15 minutes.) Add peas and let simmer, uncovered for 2 minutes.

3.Using a blender, carefully blend soup in batches and then strain through a sieve back into saucepan. Reheat and add salt and pepper to taste (optional.)

4.Serve in bowls with a dollop of yogurt sprinkled with mint.

Source

• Minted Pea Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain