Romaine & Pea Soup

Romaine is just as at home in this soup as it is in a salad.  
Choose romaine that is fresh looking and heavy and
avoid leaves that are shriveled or brown. 

Makes 4 to 6 Servings

2 cups reduced-sodium chicken broth
6 cups chopped romaine, ribs removed
1 cup frozen peas
4 green onions, chopped (1/4 cup)
1/2 teaspoon fines herbs or 1/4 teaspoon dried thyme, crushed
1 clove garlic, minced
1 tablespoon cornstarch
1/2 cup plain nonfat yogurt
Plain nonfat yogurt (optional for putting dollop on soup when served)

In a medium saucepan combine 1/2 cup of the chicken broth, romaine, peas,
green onions, fines herbs or thyme, and garlic.  Bring to boiling.  Reduce heat;
simmer, covered, for 6 to 8 minutes or till peas are very tender.  Transfer
mixture to a blender container or food processor bowl.  Cover and blend or
process till smooth.  Add cornstarch and 1/2 cup yogurt.  Blend or
process until mixed.  Return to saucepan.  Stir in remaining broth.  Cook
and stir till thickened and bubbly.  Cook and stir for 2 minutes more.
If desired, dollop individual servings with additional yogurt.

POINTS:  2 (1)

PER SERVING: 78 Calories, 6 g Protein, 0 g Fat,
13 g Carbohydrate, 268 mg Sodium, 3 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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