California Skinny Sweet Pea Soup
Using 1% milk, this recipe cuts fat and calories to give it its "skinny moniker." The soup features russet potatoes, sweet peas, fresh mint, scallions and Greek yogurt.
3 cups Real California 1% milk
3 cups reduced-sodium chicken broth
1 cup russet potatoes, peeled, diced
6 scallions, whites only, sliced thin
12 large fresh mint leaves
4 cups shelled sweet peas, fresh or frozen
Salt and freshly ground white pepper to taste
1/2 cup non-fat Real California sour cream or Greek-style yogurt
1. In saucepan, bring milk and broth to a simmer and add potatoes. Cook, partially covered, about 10 mins. or until potatoes are tender.
2. Add scallions and mint leaves; simmer for 5 mins. Add peas and cook about 5 mins. or until peas are tender but still bright green. If using frozen peas, cook 2 to 3 mins. or just until peas are soft. Cool soup quickly in large pot of ice water to retain color.
3. Purée in blender until smooth. Just before serving, heat soup over low heat and season with salt and white pepper. [Note: To serve soup cold, place pot with blended soup in large pot of ice water and stir until cold or place in refrigerator for several hours or overnight.]
4. Ladle into bowls and garnish each serving with 1 tbsp. sour cream or yogurt.
Recipe by the California Milk Advisory Board