Ww 0 Point Soup

• 1 (48 ounce) can reduced-sodium chicken broth or 1 (48 ounce) can vegetable broth
• 8 sprigs parsley
• 3 slices lemon zest (3 inch)
• 2 scallions, trimmed an cut into 1 inch pieces
• 4 sprigs tarragon
• 1 (1 inch) cinnamon stick
• 2 garlic cloves, crushed
• 1 teaspoon coriander seed
• 14 teaspoon peppercorn (I use mixed colored peppercorns)
• 14 lb sugar snap pea, trimmed and sliced on the diagnol
• 14 teaspoon salt
• 2 tablespoons chives, snipped

1. In a large pot combine first 9 ingredients (broth - peppercorns) and bring to a boil over medium high heat.
2. Reduce heat and simmer, covered for 10 minutes.
3. Remove from heat and let soup stand for 5 minutes.
4. Strain soup over a large saucepan or clean pot.
5. Discard solids.
6. Return soup to a boil and stir in peas and salt.
7. Ladle into bowls and garnish with chives.

chicken broth, parsley, lemon zest, scallions, tarragon, cinnamon stick, garlic, coriander seed, peppercorn, sugar snap pea, salt, chives

Taken from www.food.com/recipe/ww-0-point-soup-295526 (may not work)