Spring Pea Soup
1 tsp. extra virgin olive oil
1 small sweet onion, finely chopped
1 boiling potato, peeled and cut into 1/2-inch cubes
1/2 tsp. salt
3 1/2 cups water
1 lb. frozen baby peas, thawed
salt and freshly ground black pepper, to taste
1 tbsp. low-fat sour cream (optional)
fresh mint leaves, minced (optional)
Heat oil in a large, heavy saucepan over moderate heat.
Add onions and cook, stirring occasionally, until soft, about 2 to 3 minutes.
Add potato and salt and cook, stirring, another 2 minutes.
Add water, cover and simmer until potato is tender, about 15 minutes.
Add peas and simmer, uncovered, 2 minutes.
Cool slightly, then purée in small batches in a blender.
Force mixture through a very fine mesh sieve into a saucepan.
Reheat and season to taste with salt and pepper.
Top each serving with a dab of sour cream and fresh mint leaves.
Makes 6 servings
Calories 86, Fat 1 g, Carbs 15 g, Protein 4 g, Fiber 4 g, Sodium 280 mg.
Points 1.