Cold Soup of Green Peas with Yogurt and Dill
Serves | Preparation Time | Cooking Time |
6 People | 18 Minutes | 18 Minutes |
Ingredients
- 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
Calories | 203.9 | Total Fat | 1.2 g |
Saturated Fat | 0.3 g | Polyunsaturated Fat | 0.4 g |
Monounsaturated Fat | 0.1 g | Cholesterol | 0.9 mg |
Sodium | 264.6 mg | Potassium | 448.2 mg |
Total Carbohydrate | 36.6 g | Dietary Fiber | 10.2 g |
Sugars | 13.2 g | Protein | 13.2 g |
Vitamin A | 92.8 % | Vitamin B | 12 1.4 % |
Vitamin B | 6 19.1 % | Vitamin C | 74.0 % |
Vitamin E | 2.2 % | Calcium | 9.4 % |
Copper | 15.6 % | Folate | 32.0 % |
Iron | 20.1 % | Magnesium | 15.9 % |
Manganese | 44.4 % | Niacin | 19.7 % |
Pantothenic Acid | 4.6 % | Phosphorus | 22.1 % |
Riboflavin | 15.9 % | Selenium | 7.4 % |
Thiamin | 40.8 % | Zinc | 13.9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.