October 12, 2008

Fresh Pea Soup with Mint Leaves

I belive food needs to be colorful, just like the rainbow. So, when I came cross this freshly-looking pea soup on the foodnetwork TV show,I fell in love with it's color. Just imagine the fresh taste of peas with a hint of minty flavor, added with a bit of fat-free yogurt, dill leafs and some black papper. It's refreshing and super-easy to make.

• 2 tablespoons unsalted butter
• 2 cups leeks , white and light green parts chopped
• 1 cup yellow onions , chopped
• 4 cups chicken stock
• 5 cups fresh peas or 2 (10 ounce) packages frozen peas
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup fat-free yogurt
• 1/2 cup fresh mint , chopped

1)Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
2) Add the chicken stock, increase the heat to high, and bring to a boil.
3)Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
Off the heat, add the salt, and pepper.
4)Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
5)With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
6)Pour the soup into a large bowl and repeat until all the soup is pureed.
7)Add a spoonful of fat-free yogurt, a notch of dill leaves and black pepper.

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