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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another 0 point soup that is a bit different from the others. WW Magazine (March 2008) Ingredients:
1 (48 ounce) can reduced-sodium chicken broth or 1 (48 ounce) can vegetable broth |
8 sprigs parsley |
3 slices lemon zest (3 inch) |
2 scallions, trimmed an cut into 1 inch pieces |
4 sprigs tarragon |
1 (1 inch) cinnamon stick |
2 garlic cloves, crushed |
1 teaspoon coriander seed |
1/4 teaspoon peppercorn (i use mixed colored peppercorns) |
1/4 lb sugar snap pea, trimmed and sliced on the diagnol |
1/4 teaspoon salt |
2 tablespoons chives, snipped |
Directions:
1. In a large pot combine first 9 ingredients (broth - peppercorns) and bring to a boil over medium high heat.
2. Reduce heat and simmer, covered for 10 minutes. Remove from heat and let soup stand for 5 minutes.
3. Strain soup over a large saucepan or clean pot. Discard solids.
4. Return soup to a boil and stir in peas and salt.
5. Ladle into bowls and garnish with chives.
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