1 T. olive oil

2 scallions, green parts only, cut into 4″ lengths

1 rib celery, trimmed and cut into 2″ lengths

1/2 medium onion, finely chopped

3 C. chicken or vegetable broth

4 C. peas, fresh or (thawed) frozen

1/3 C. fresh mint leaves + extra for garnish

ground black pepper

1/2 C. low-fat plain yogurt

 

Place the oil in a large pot over medium-high heat. Add the scallions, celery, and onion. Cook, stirring, about 5 minutes, or until the vegetables soften. Add the broth and bring to a boil. Add the peas and simmer for 10 minutes. Carefully transfer the mixture to the bowl of a food processor fitted with a metal blade or a blender (in batches, if necessary). Add the mint. Season to taste with pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves if desired.

 

Yield: 4 servings

Calories: 198

Fat: 5g

Fiber: 7g