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Photo of Green pea soup with yogurt-dill cream by WW

Green pea soup with yogurt-dill cream

1
Points® value
Total Time
36 min
Prep
18 min
Cook
18 min
Serves
6
Difficulty
Easy
We used frozen peas in this rich, creamy soup but you can use fresh ones instead.* And fresh tarragon can be swapped for the dill.

Ingredients

Fat-free reduced sodium chicken broth

3½ cup(s)

Yukon gold potato

2 medium, peeled, cut into 1/2-inch chunks (about 2 cups)

Uncooked leek

1½ medium, chopped, white and light green part(about 2 cups)

Garlic

2 clove(s), large, peeled

Table salt

1¼ tsp(s), divided, or more to taste

Black pepper

¼ pinch(es), divided

Frozen green peas

10 oz, thawed (about 2 cups)

Plain fat free yogurt

½ cup(s)

Fresh dill

3 tbsp(s), chopped, divided

Tomato

¼ cup(s), diced

Instructions

  1. In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
  2. Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
  3. Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
  4. Puree soup in saucepan using an immersion blender or in batches in a blender (be careful not to splatter hot liquid); stir in remaining 1 tablespoon of dill.
  5. To serve, ladle 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.

Notes

*If you use fresh peas, you might have to add 1 to 2 minutes to the cooking time. You can sometimes find already shelled peas in the produce section of your supermarket.

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