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Photo of Silky spring pea soup with lemon-herb drizzle by WW

Silky spring pea soup with lemon-herb drizzle

0
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy
Peas and mint are a traditional combination for pureed soups. Our version of this classic is super smooth and silky. Peas do particularly well breaking down to a smooth texture and the addition of the silken tofu thickens the mixture nicely. The lemon and herb drizzle makes the presentation more special and gives the soup a bright note while to added yogurt is creamy and cooling. Serve this for a celebration lunch in the spring months with a watercress based salad topped with carrots, radishes and other crispy spring vegetables. This soup is also a beautiful starter dish for entertaining in the evening.

Ingredients

Cooking spray

4 spray(s)

Uncooked leeks

2 cup(s), chopped, white and light green parts

Uncooked onion

1 cup(s), chopped, yellow variety

Kosher salt

2 tsp, divided

Black pepper

¼ tsp

Fat free chicken broth

4 cup(s), or vegetable broth

Frozen baby peas

30 oz

Silken tofu

¾ cup(s), divided

Fresh mint leaves

¾ cup(s), chopped, divided (plus extra for garnish)

Fresh parsley

¾ cup(s), chopped, divided

Fresh lemon juice

3 Tbsp, divided

Water

1 Tbsp, warm

Chives

⅓ cup(s), fresh, packed, chopped

Plain fat free Greek yogurt

½ cup(s)

Instructions

  1. Coat a large nonstick stockpot with cooking spray; set over medium-low heat. Add leeks, onion, 1 tsp salt and pepper; cook, stirring occasionally, until soft, 10-12 minutes. Add broth and increase heat to high; bring to a boil. Add peas; cook until tender, 3 to 5 minutes.
  2. Off heat, add 1/2 cup tofu, 1/4 cup mint, 1/4 cup parsley, 1/2 tsp salt, and 1 tbsp lemon juice; puree in pot using an immersion blender (or puree in batches in a blender).
  3. To make the lemon-herb drizzle, combine remaining 1/4 cup tofu, remaining 2 tbsp lemon juice, water, remaining 1/2 cup mint, remaining 1/2 cup parsley, chives, and remaining 1/2 tsp salt in a small food processor or blender; puree until smooth.
  4. To serve, top soup with yogurt and drizzle with lemon-herb puree; garnish with mint leaves or pea tendrils (optional).
  5. Serving size: 1 cup soup, 1 tbsp yogurt, and 1 tbsp lemon-herb drizzle

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