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    Green Beans with Olives, Raisins and Almonds View Edit
    Green Beans with Red Onion and Mustard Vinaigrette View Edit
    Green Goddess Rice View Edit
    Green Pea Soup View Edit

    Servings: Not specified

    Directions

    In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

    Ingredients
    • 1 teaspoon olive oil
    • 1 large onion, sliced (about 1 1/2 cups)
    • 2 1/2 cups low-sodium chicken broth
    • 3/4 teaspoon dried tarragon
    • 1/2 teaspoon salt
    • Freshly ground black pepper
    • 1 (10-oz) bag frozen peas
    • 4 teaspoons plain nonfat yogurt, optional

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 (1 1/4 cup) servings

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