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Chilled Pea and Ginger Soup

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    Chilled Pea and Ginger Soup

    1 Tbsp (15 mL) extra-virgin olive oil
    1/2 cup (125 mL) yellow onions, diced
    2 cloves garlic, finely minced
    1 Tbsp (15 mL) ginger root, peeled and grated
    3 cups (750 mL) low-sodium chicken or vegetable stock
    4 cups (1 L) fresh hulled peas
    2 Tbsp (30 mL) fresh mint, finely minced
    Salt and freshly ground white pepper, to taste
    Balkan style plain yogourt, optional
    Fresh chives

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    Heat oil in large saucepan. Add onion, garlic, and ginger, and saute until soft. Be careful not to brown. Add stock and peas; bring to a boil. Reduce heat and simmer, covered, until peas are tender, about 7 minutes. Stir in mint.

    Strain peas, and pur'ee in a blender with a little stock until smooth. Return them to saucepan with remaining hot stock and whisk together until blended and smooth. Add salt and pepper to taste.

    Serve warm with a dollop of yogourt and a garnish of fresh chives, or
    serve chilled.

    Serves 6.

    Each serving contains: 147 calories; 8.3 g protein; 5.6 g fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 4.9 g fibre; 177 mg sodium

    Source: "Spring Fling", alive #330, April 2010

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    Chilled Pea and Ginger Soup

    Directions

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