Pea, Asparagus and Mint Soup
Prep time: 15 min
Cooking Time: 20 min
Makes 4 servings.
2 tablespoons good quality olive oil
1 yellow onion, peeled, trimmed and diced
3 cloves garlic, peeled and chopped
10 spears of asparagus, rough ends trimmed and coarsely chopped
1 ½ cups frozen peas
4 cups (32 fl. oz.) chicken broth
½ cup fresh mint leaves, rinsed and finely chopped
Salt, to taste
Freshly ground black pepper, to taste
¼ cup (2 fl. oz.) low-fat sour cream, to garnish
Heat the olive oil in a large saucepan, sauté the onions and garlic, stirring occasionally until soft and translucent, about 5 minutes.
Add asparagus to the onion and garlic mixture. Cook for 3 minutes until asparagus begins to soften.
Add peas and stock and bring to a boil. Reduce heat and simmer until the peas and asparagus are tender, about 8 to 10 minutes.
Add mint leaves to the soup. Using an immersion blender or hand blender, puree the soup until smooth and creamy.
Season to taste with salt and pepper. To serve, divide among serving bowls and top with a dollop of sour cream. Can be served warm or cold.
Calories from fat: 181
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 51 mg
Sodium 450 mg
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sugars 7 g
Protein 18 g