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.
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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