Hearty Garlic And Snap Pea Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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What a yummy way to celebrate the falling leaves of a chilly autumn. From BHG Ingredients:
4 cloves garlic, or 1 to 2 bulbs spring garlic, chopped |
2 tbsp. olive oil |
1/4 cup chopped onion |
1 lb. yukon gold potatoes, quartered |
2 14-oz. cans reduced-sodium chicken broth |
1-3/4 cups water |
1 medium fennel bulb, thinly slivered (fronds reserved) |
1-1/2 cups sugar snap peas, trimmed |
1/2 tsp. salt |
1/4 tsp. black pepper |
1 tbsp. fresh snipped fennel fronds |
plain yogurt (optional) |
olive oil (optional) |
Directions:
1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute.
2. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat.
3. Cook, covered, 15 to 18 minutes, or until potatoes are tender.
4. Cool soup slightly.
5. Using a food processor or blender, purée soup in batches until smooth.
6. Return to saucepan. Add fennel and peas.
7. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
8. Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings.
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