Green Pea Soup
- 1 tablespoon extra virgin olive oil
- 1 vidalia onion, diced
- 3 cups low sodium chicken broth (I make mine from Better than Bouillon Chicken Base)
- 12 teaspoon kosher salt
- 1 teaspoon white pepper, freshly ground
- 1 (10 ounce) bag green peas, organic and frozen
- 1 teaspoon tarragon
- 12 teaspoon garlic powder
- 1 tablespoon nonfat plain yogurt (optional)
- In a medium pot over medium heat, cook the onions in the olive oil until soft.
- Once the onions are cooked, add the broth, tarragon, garlic powder, and pepper.
- Bring to a boil.
- Add the frozen peas and boil until cooked.
- Next, you will blend the mixture in two batches.
- It is necessary to do it in batches so that the soup doesn't explode on you due to the heat!
- (Trust me, I did this.)
- Pour about half the mixture into a blender or food processor and liquify.
- Use a strainer to pour the first batch back into the pot.
- Blend the second batch and strain back into the pot as well.
- Reheat or serve cold.
- Garnish with a little bit of yogurt if desired.
extra virgin olive oil, vidalia onion, chicken broth, kosher salt, white pepper, green peas, tarragon, garlic, nonfat plain yogurt
Taken from www.food.com/recipe/green-pea-soup-319273 (may not work)