This soup was fast, good, low-calorie, and GREEN! Don’t skip the step to make the herb oil. I do think that adds a little something. My immersion blender didn’t make this soup velvety-smooth like I wanted, but it was still ok.
Avocado Pea Soup with Herb Oil
(Health, March 2012)
prep: 20 min.
cook: 20 min.
3 tbsp chopped fresh flat-leaf parsley
3 tbsp olive oil
1/4 cup chopped fresh tarragon, divided, plus more leaves for garnish
2 medium shallots, chopped
2 cups low-sodium vegetable broth
2 1/2 cups frozen peas
1 ripe avocado (8 ounces), peeled and pitted
1/2 cup plain fat-free yogurt
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).
2. In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).
3. Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.
Per serving: 191 calories