Served cold, this soup
features naturally sweet peas with a touch of dillweed and a
dollop of yogurt: a delicious addition to your summertime repertoire.
Fast
Pea Soup
1 (10-ounce) package frozen
peas, thawed and patted dry
2 green onions, trimmed and chopped
2 cups chicken broth - divided use
1/2 teaspoon dried dill weed
1 cup plain yogurt
- In a microwave-safe dish, combine peas,
green onions, ¼ cup chicken broth and dill weed. Cover
and microwave on HIGH until peas are tender, about 8 to 10 minutes.
- Cool, then stir in chicken broth. Pour
into a food processor or blender and blend until smooth. Cover
and refrigerate until served.
- Right before serving, whisk in yogurt
to blend. Serve cold.
Makes 4 servings.
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