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Bright Green Peas Soup

  - High Protein
  - Low Fat
  - High Fiber

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas.


2 teaspoons virgin olive oil
2 shallots, peeled and thinly sliced
3 cups chicken stock or vegetable stock
3 pounds fresh peas shelled or 5 cups frozen green peas
1/2 cup low-fat plain yogurt
salt to taste
a dash ground black pepper


1. In a large soup pot heat the olive oil over low heat. Add the shallot and cook. covered, until they are soft and transparent.

2. Add the stock and bring to boil. Reduce the heat and simmer, uncovered for 10 minutes.

3. Add the peas and simmer for 10 minutes for fresh peas and 4 minutes for frozen.

4. Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a large bowl filled with ice and cold water.

5. Stir until cool to the touch. Stir in yogurt and season with salt and pepper.

Note: To prevent the peas from losing their vibrant color. Once you've pureed them, the soup must be cooled very quicly.


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