• 6servings
  • 90minutes
  • 79calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 12 cups water

  2. 2 pounds English peas with shells

  3. 1/3 cup finely chopped fresh dill , plus sprigs for garnish

  4. 1 teaspoon salt

  5. Freshly ground pepper to taste

  6. 3/4 cup low-fat plain yogurt

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a large pot . Add peas, return to a boil and then reduce to a simmer . Cook , stirring occasionally, for 45 minutes.

  2. Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add 1/2 cup cooking liquid and process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl. Repeat with the remaining pea pods in 2 batches, with 1/2 cup cooking liquid each time. Pour the pureed peas plus the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible. (Alternatively, put through a food mill fitted with a fine disc.)

  3. Return the soup to the pot, bring to a boil and then simmer until reduced by about a third (to about 6 cups), 30 to 35 minutes. Stir in chopped dill, salt and pepper. Ladle into bowls and top each serving with a swirl or dollop of yogurt and a sprig of dill, if desired.


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