Chilled Pea and Spinach Soup Recipe

Chilled Pea and Spinach Soup Recipe

  • 1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
  • 6 ounces spinach leaves (2 cups packed), washed well and spun dry
  • 1 tablespoon sugar
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 2 cups chicken broth
  • 1 cup ice
  • 2/3 cup plain yogurt
  1. In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.
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