Green Pea Soup with Tarragon and Pea Sprouts
Active Time: 30 minutes
Total Time: 30 minutes
2 16-ounce packages frozen petite peas, divided (do not thaw)
2 tablespoons extra-virgin olive oil
1 1/2 cups sliced shallots (about 11 ounces)
4 cups (or more) vegetable broth
3 tablespoons chopped fresh tarragon, divided
Plain nonfat yogurt, stirred
Small fresh pea sprouts*
Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining 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. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
Cook reserved 1 cup peas in microwave until warm, about 1 minute.
Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
*Available at natural foods stores and Asian markets.
Per serving: 217.6 kcal calories, 19.8 % calories from fat, 4.8 g fat, 0.7 g saturated fat 0.3 mg cholesterol, 33.1 g carbohydrates, 7.5 g dietary fiber, 11.4 g total sugars, 25.5 g net carbs, 9.3 g protein
Nutritional analysis provided by Bon Appétit