Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 pound fresh green peas, shelled (about 1½ cups), or 1½ cups thawed frozen
6 ounces spinach leaves (2 cups packed), washed well and spun dry
1 tablespoon sugar
1 teaspoon dried tarragon
½ teaspoon salt
freshly ground black pepper to taste
2 cups chicken broth
1 cup ice
⅔ cup plain yogurt
Preparation
In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and ½ cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.
