Title: Springtime Green Pea Soup
Categories: Soup Stew
Yield: 5 Servings

1 1/4	lb	Fresh English peas
1	ts	Olive oil
2	c	Chopped leek
1	c	Chopped onion
1 1/2	c	Peeled cubed baking potato
1/2	c	Chopped parsnip
1/2	ts	Dried whole thyme
1/2	c	Water
13 3/4	oz	No-salt-added chicken broth
		(1 can)
3	tb	Chablis or other dry white
		Wine
1/4	ts	Salt
1/8	ts	White pepper
5	tb	Plain low-fat yogurt

Shell and wash peas, and set aside.

Heat oil in a large saucepan over medium-high heat. Add leek and onion; saute 5 minutes. Add potato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas; cover and simmer an additional 20 minutes or until peas are tender.

Spoon mixture into container of an electric blender; cover and process until mixture is smooth. Return puree to pan; add wine, salt, and pepper. Cook over low heat until thoroughly heated. Yield: 5 cups (serving size: 1 cup soup and 1 tablespoon yogurt).

Recipe By : Cooking Light, Mar/Apr 1993, page 129

From: Mkeri@cln.Etc.Bc.Ca (Mike Keri) Date: Thu, 15 Feb 1996 14:11:01 -0600

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