Spring Pea Soup

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Spring Pea Soup

 

1 tsp. extra virgin olive oil

1 small sweet onion, finely chopped

1 boiling potato, peeled and cut into 1/2-inch cubes

1/2 tsp. salt

3 1/2 cups water

1 lb. frozen baby peas, thawed

salt and freshly ground black pepper, to taste

1 tbsp. low-fat sour cream (optional)

fresh mint leaves, minced (optional)

 

Heat oil in a large, heavy saucepan over moderate heat.

Add onions and cook, stirring occasionally, until soft, about 2 to 3 minutes.

Add potato and salt and cook, stirring, another 2 minutes.

Add water, cover and simmer until potato is tender, about 15 minutes.

Add peas and simmer, uncovered, 2 minutes.

Cool slightly, then purée in small batches in a blender.

Force mixture through a very fine mesh sieve into a saucepan.

Reheat and season to taste with salt and pepper.

Top each serving with a dab of sour cream and fresh mint leaves.

Makes 6 servings

Calories 86, Fat 1 g, Carbs 15 g, Protein 4 g, Fiber 4 g, Sodium 280 mg.

Points 1.