After a couple “anniversaries”, we are back to normal posts!
Last week was so hard on me that I am ready to move on. I got some sort of stomach bug that just messed me up. Not fun, and hard to eat much aside saltine crackers and some plain rice. Even harder is having to cook and feed the husband and Matheus when I could not eat much of what they wanted… argh! I like to cook, and I like to eat what I cook, so I am just glad to be feeling better now!
We saw today’s recipe being made in a cooking show a while ago and since then Matheus had been asking me to make it. We both like all vegetables and fruits a lot, and lately he discovered the wonders of green peas! It is sort of funny, because a few years ago, peas were his least favorite baby food. Luckily we all learn to like good foods!
This soup is super simple to make and yet very delicious! I halved the recipe, and my only complain is that it wasn’t enough… half of the recipe yielded about 1 ¾ cups of soup, as opposed to 2 ½ as it states. So both of us ended up wishing for more at the end of our meal (of course we had other side dishes to go with it), which was not bad, as we can make it soon again!!
It was delicious a little chilled, and the yogurt swirl complemented it well. Sweet and simple flavors here, and I bet it would be also nice with a touch of fresh mint in it too!
An easy and versatile recipe, which can be served during both warm and colder months. We sure enjoyed it; and best of all: Matheus loved the soup!
Hope you like it too!
Green Pea Soup (Ellie Krieger – foodtv)
1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional
In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
Yield 4 servings (1 ¼ cups each)