Green Pea Vichyssoise

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 1 teaspoon olive oil
• 3 cups chicken broth
• 3/4 teaspoon dried tarragon (optional)
• 1/2 teaspoon salt
• black pepper
• 1 large russet potato, peeled and chopped
• 1 (16 ounce) package frozen peas
• plain nonfat yogurt (to garnish)

Recipe

• 1 in a large saucepot, saute the onion in the olive oil 5 minutes. add the broth, seasonings, and potato. bring to a boil and coook until potato is tender, about 10 minutes. add the peas and cook 5 minutes longer.
• 2 puree the soup. you may use an immersion or regular blender to do this or a food mill. if using the immersion blender i prefer to strain the soup to take out the pea coverings using a fine sieve. the food mill does this for you.
• 3 to serve: soup may be served hot or cold. top each serving with a swirrl of plain non-fat yogurt.