Chilled Pea and Spinach Soup

[Guest guest]

Chilled Pea and Spinach Soup

 

1 pound fresh green peas, shelled (about 1 1/2 cups),

or 1 1/2 cups thawed frozen

1 bunch spinach leaves (2 cups packed), washed well

and spun dry

1 tablespoon sugar

1 teaspoon dried tarragon

1/2 teaspoon salt

freshly ground black pepper to taste

2 cups vegetable broth

1 cup ice

2/3 cup plain yogurt

 

In a saucepan simmer peas, spinach, sugar, tarragon,

salt,

and pepper in broth 15 minutes, or until peas are very

tender. Puree soup in a blender until smooth and

transfer

to a bowl. Stir in ice and 1/2 cup yogurt, stirring

until

ice is melted and soup is chilled. Divide soup between

2

bowls and top with remaining yogurt.

 

 

 

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