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Hearty Garlic and Snap Pea Soup

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B6, H, C, P
    MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 cloves garlic, or 1 to 2 bulbs spring garlic, chopped

    2. 2 tablespoons olive oil

    3. 1/4 cup chopped onion

    4. 1 pound Yukon Gold potatoes, quartered

    5. 2 14 1/2 ounce cans reduced-sodium chicken broth

    6. 1 3/4 cups water

    7. 1 medium fennel bulb, thinly slivered (fronds reserved)

    8. 1 1/2 cups sugar snap peas, trimmed

    9. 1/2 teaspoon salt

    10. 1/4 teaspoon ground black pepper

    11. 1 tablespoon fresh snipped fennel fronds

    12. Plain yogurt

    13. Olive oil

    Instructions Jump to Ingredients ↑

    1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tender. Cool soup slightly.

    2. Using a food processor or blender, puree soup in batches until smooth. Return to saucepan . Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

    3. Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil .

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