When I think of green pea soup, I think of dried split peas, a ham hock and the comfort of a thick bowl of hearty goodness. It's a dish I make with fair regularity, affordable, tasty and easy to do. Recently, in a food magazine clipping frenzy, I found a recipe for a green pea soup made with frozen peas (although fresh would work just as well) that sounded yummy and took less than a half hour with minimal ingredients. And it is beauty in a bowl.
1 teaspoon olive oil
1 medium onion, chopped
2 ½ cups chicken broth
¾ teaspoon dired tarragon
½ teaspoon salt
freshly ground pepper
10-ounce bag frozen peas
4 teaspoons plain nonfat yogurt
In a large soup pot, heat the oil over medium-low heat. Add the onion and cook, stirring a few times, until very softened (about 6-8 minutes). Add the broth, tarragon, salt and a few turns of black pepper and bring to a boil over high heat. Add the peas and cook for 8 minutes.
Puree the soup until very smooth, using an immersion blender in the pot or in two batches in a regular blender.
To serve, ladle into bowls and top with a teaspoon of yogurt.
Note: This can be served hot or cold.