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Cook Time: 30 minutes
- 1 teaspoon vegetable oil
- 1 small sweet onion (i.e. Walla Walla or Vidalia), chopped
- 1 potato, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 3-1/2 cups water
- 1 lb frozen peas, thawed
- Low-fat plain yogurt
- Fresh mint, minced
- Salt and pepper to taste
1.Heat oil in a large saucepan over medium heat. Add onions and cook until softened (about 2–3 minutes.)
2.Add potato and salt and cook for 2 minutes. Add water then cover and let simmer until potatoes are tender (about 15 minutes.) Add peas and let simmer, uncovered for 2 minutes.
3.Using a blender, carefully blend soup in batches and then strain through a sieve back into saucepan. Reheat and add salt and pepper to taste (optional.)
4.Serve in bowls with a dollop of yogurt sprinkled with mint.
- Minted Pea Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain