This Spring Pea Soup with Fresh Herbs Finished with Lemon Yogurt is super easy, but it tastes like a million dollars!
Spring pea soup with fresh herbs
The bright green color of Spring Pea and Fresh Herbs Soup is lovely. It will fade a little if you save the soup for the next day, but what you swap in the color, you gain a deeper flavor that comes from mixing the ingredients together. The sour layer of yogurt is cold and creamy and brightens the plate. For more of my favorite pureed soup, try this one Creamy Asparagus Soup With Leek And Fresh Cream And Creamy zucchini soup.
Spring pea soup ingredients:
- green onion
- Fresh or frozen peas
- Fresh mint and tarragon
- Vegetable broth
- Lemon juice
- Salt and Pepper
Instead of using any cream, I top it with yogurt mixed with lemon peel, coriander and salt. To make pretty swirls, drag a knife across the dolls. Yogurt makes pea soup creamy with few extra calories.
What to serve with spring pea soup
Spring pea soup is delicious as a start to any meal or as lunch served with a half sandwich. Egg salad Or prof Turkey Club Good choices. And you can never go wrong with the classic soup and salad mix.
- Remove yogurt to make it dairy-free.
- Simplify the ingredients by using mint or basil instead of the herbal mixture.
- Refrigerate leftovers for up to 4 days.
More pea recipes you’ll love:
Spring pea soup and fresh herbs
This pea and fresh herbal soup with mint and tarragon is finished with lemon yogurt.
- 1 1/2 Large spoons Extra virgin olive oil
- 10 green onionAnd Thin slices
- 1 1/2 Large spoons Fresh chopped tarragon or basil
- 3 Glasses Fresh or frozen green peas
- 3 Glasses Vegetable broth
- 2 Large spoons Fresh mint, chopped
- 1 LemonAnd Grated and preserved juice
- 3/4 to 1 small spoon Kosher salt
- 1/4 small spoon Freshly ground black pepper
- 3 Large spoons Whole yogurt
- 1/4 small spoon Ground coriander
Heat the oil in a medium saucepan (4 liters) over a medium heat.
Add green onions, tarragon or basil and cook, stirring occasionally, until green onions are soft, for 4 minutes.
Add peas and my heart for 1 minute. Add vegetable broth and leave to simmer and cook until peas are tender, 4 to 5 minutes.
Remove the soup from the stove, and on working batches, use a blender to mash the mint soup until smooth.
Return the soup to the saucepan, add 2 tablespoons of lemon juice, and season with salt and pepper.
Keep the soup warm until ready to serve.
Combine yogurt, lemon peel, coriander and a pinch of salt.
Servings of Dolob Soup with 2 1/4 teaspoons of yogurt mixture just before serving.
service: 11 cup soup, 2 1/4 teaspoon yogurt appetizerAnd Calories: 160CaloriesAnd Carbohydrates: 20.5GAnd protein: 6.5GAnd Fat: 6GAnd Saturated fat: 1GAnd Cholesterol: 1.5MgAnd sodium: 444MgAnd the basic: 6.5GAnd sugar: 8.5G
Blue Smart Points: 2
Green Smart Points: 5
Purple Smart Dots: 2
Key words: Pea soup, Spring pea soup