Sunday, October 17, 2010

Fresh Pea Soup with Tarragon

Ingredient List

Serves 4

* 1 Tbs. olive oil
* 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
* 1 clove garlic, minced (1 tsp.)
* 2 cups low-sodium vegetable broth
* 3 cups fresh or thawed frozen peas
* 1 Tbs. tarragon leaves
* 3 radishes, thinly sliced


1. Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.
2. Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.

Nutritional Information Per SERVING:
Calories: 139,
Protein: 6g,
Total fat: 3.5g,
Saturated fat: 1.5g,
Carbs: 22g,
Cholesterol: 8mg,
Sodium: 366mg,
Fiber: 6g,
Sugars: 8g

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.