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Hearty Garlic and Snap Pea Soup

Makes: 8 servings Yield: Makes 8 side-dish servings

Prep 30 mins Cook 19 mins

Ingredients

4 cloves garlic or 1 to 2 bulbs spring garlic, chopped
2 tablespoons olive oil
1/4 cup chopped onion
1 pound Yukon Gold potatoes, quartered
2 14 1/2ounce cansreduced-sodium chicken broth
1 3/4 cups water
1 mediumfennel bulb, thinly slivered (fronds reserved)
1 1/2 cups sugar snap peas, trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh snipped fennel fronds
Plain yogurt (optional)
Olive oil (optional)

Directions

1. In a large saucepan cook garlic in the 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and the water. Bring to boiling; reduce heat. Cook, covered, for 15 to 18 minutes or until potatoes are tender. Cool slightly.

2. Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add slivered fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

3. Stir in salt and pepper. Top each serving with fennel fronds. If desired, spoon yogurt onto each serving and drizzle with additional olive oil.

Nutrition Facts (Hearty Garlic and Snap Pea Soup)

Servings Per Recipe 8,
cal. (kcal) 102,
Fat, total (g) 3,
carb. (g) 15,
Monosaturated fat (g) 2,
fiber (g) 3,
sugar (g) 2,
pro. (g) 3,
vit. A (IU) 49,
vit. C (mg) 17,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 20,
sodium (mg) 404,
Potassium (mg) 374,
calcium (mg) 40,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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