WRITTEN ON April 30th, 2009 BY Meredith AND STORED IN No really, what IS for lunch?, Soups

Few things are more comforting than soup. I especially love pureed vegetable soups. You can get them thick and velvety without having to add a lot of cream (though a little never hurt) by using an immersion blender, one of my favorite and oft used kitchen tools. This is one of the quickest and most satisfying soups to make. It’s a gorgeous spring green, and tastes bright and fresh and just a little sweet from the peas. It’s also super healthy. I use Canadian bacon in the place of regular bacon, which gives you that nice pork-y flavor without all the fat. Try to find organic Canadian bacon if you can, as it will likely have a lower sodium content and more flavor. The yogurt also adds a nice tangy touch. Serve with a goat cheese salad and baguette toasts. Perfect for lunch or a light dinner. The best part? The whole shebang is finished in about 20 minutes. Leaving you enough time to catch up on, say, Real Housewives of New York City (which I did just last evening, after making this soup).

Yes, peas!

Yes, peas!

Spring Pea Soup (2 servings)
1 10 oz package of frozen garden peas
1 14.5 oz can of low sodium chicken or vegetable stock
1 leek, white and light green parts only, washed and sliced thin
2 pieces Canadian bacon, cubed
1 tsp salt
pepper to taste
1 tbsp plain low fat Greek style yogurt

Combine first six ingredients in a small sauce pan. Bring to a boil, then turn to a simmer for 10 minutes. Turn off heat, blend with immersion blender until smooth. Temper the yogurt by adding a small spoonful of hot soup into yogurt, then add it all back into the soup (if you don’t temper, the yogurt will curdle when you add it to the hot soup). Check seasonings and serve. See, told you it was easy!

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