1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken or vegetable broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional
In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. Return the soup to the pot and bring just to a simmer, to warm back up. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
**Note-this is a great soup to make if you have a young child/baby-just add some baby cereal to it to thicken it up and everyone in the family can enjoy the same meal!
Boiled Peanuts CrockPot Slow Cooker Recipe
2 weeks ago