Cold Soup of Green Peas with Yogurt and Dill

• 3 1/2 cup(s) vegetable or chicken broth
• 2 medium uncooked potatoes, peeled, cut into 1/2-inch chunks (about 2 cups)
• 1 1/2 medium uncooked leeks, chopped, white and light green part (about 2 cups)
• 2 cloves garlic, peeled
• 1 1/4 tsp (teaspoon) table salt, divided, or more to taste
• 1/4 tsp black pepper, divided
• 2 cups frozen green peas, thawed
• 1/2 cups plain fat free yogurt
• 3 tbsp dill, chopped, divided
• 1/4 cup fresh tomatoes, diced

Method

Step 1

In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.

Step 2

Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.

Step 3

Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.

Step 4

Puree soup in a saucepan using an immersion blender or in batches in a blender (be careful not to pour in hot liquid); stir in remaining 1 tablespoon of dill.

Step 5

To serve, ladle 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.

Nutritional Information

Servings Per Recipe: 4

*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.

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