Peas are a surprisingly good source of protein, with 3.5 grams of protein per 1/2 cup, plus they are also an excellent source of vitamins A, B-1, B-6, C, and K. Another advantage to peas is that they still retain their vitamin power when frozen, so you can enjoy them year-round, although nothing beats their fresh sweet flavor when you can eat them just-picked off the vine during the spring.
1 tbsp olive oil
2 scallions, green parts only, cut into 4" lengths
1 rib celery, trimmed and cut into 2" lengths
1/2 med onion, finely chopped
3 cup reduced sodium chicken or vegetable broth
4 cup fresh or frozen and thawed peas (reserve a few whole peas for garnish - optional)
1/3 cup fresh mint leaves (plus extra for garnish)
1/2 cup nonfat Greek-style yogurtDirections:
1.Place oil in large pot over medium high heat. Add scallions, celery, and onion and cook, stirring, until vegetables wilt, about 5 minutes.
2.Add broth and bring to a boil. Add peas and simmer 10 minutes.
3.Carefully transfer to bowl of food processor or blender (in batches, if necessary). Add mint. Season to taste with salt and black pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves and a few whole peas, if desired.Nutritional information:
Calories: 192.6; Fat: 4.9 grams; Saturated fat: 1.3 grams; Cholesterol: 5.6 mg; Sodium: 299.5 mg; Carbohydrates: 25.7 grams; Total sugars: 11.7 grams; Dietary fiber: 7.1 grams; Protein: 12.7 gramsRecipe courtesy of Women's Health Magazine
Image courtesy of Tesco