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Listed in: Soups
1 tablespoon (15 ml) olive oil
1/3 leek, tender whites and greens, carefully cleaned and thinly sliced (about 3/4 cup, or 75 g)
3 cups (710 ml) low-sodium vegetable broth
1/4 cup (60 g) plain low-fat Greek yogurt
1 small clove garlic, minced
2 teaspoons (10 ml) fresh-squeezed lemon juice
2 tablespoons (6 g) minced fresh chives
1 pound (455 g) fresh sweet peas (or frozen baby peas)
Salt and fresh-ground black pepper, to taste
1/4 cup (60 ml) low-fat evaporated skim milk
Heat the oil in a large saucepan over medium heat. Add the leeks and cook for 3 to 4 minutes, or until beginning to soften. Add the broth, increase the heat to high, and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the leeks are very tender.
While the leeks are cooking, in a small bowl, mix together the yogurt, garlic, lemon juice, and chives until well combined. Set aside.
Add the peas, salt, and pepper, return to a boil, reduce the heat, and simmer until the peas are tender, about 3 minutes. Purée the soup until very smooth using an immersion blender, regular blender, or food processor. Return to low heat and mix in the evaporated milk. Adjust the seasonings, if necessary, and serve each bowl with a dollop of the yogurt garnish.
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