Summer Snow Pea Soup
½ cup each: chopped green onions, yellow onion
1 tablespoon margarine or butter
4 cups reduced-sodium fat-free chicken broth
1 pound snow peas, trimmed
4 cups coarsely chopped romaine lettuce
½ teaspoon each: dried tarragon and mint leaves
Salt and white pepper, to taste
6 tablespoons plain fat-free sour cream
1. Sauté onions in margarine in large saucepan until tender, about 5 minutes.
Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling.
2. Reduce heat and simmer, covered, until snow peas are very tender, about
15 minutes. Process soup in food processor or blender until smooth; strain and
3.Season to taste with salt and white pepper.
Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.
Make this soup a day in advance so that flavors can blend.