Sweet Pea and Avocado Soup (Chilled)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ cup sweet onions | Washed, trimmed, peeled and diced. |
| 4 cups reduced vegetable stock | |
| 1 pound frozen sweet peas, (reserve a few for garnish) | |
| 3 cups fresh baby spinach leaves | Washed and trimmed |
| ½ cup fresh mint leaves (reserve some for garnish) | Washed and trimmed |
| 1 large avocados | Washed, peeled and seeds removed |
| 2 tablespoons fresh lemon juice | |
| 1/4 teaspoon salt | |
| ¼ teaspoon ground black pepper. | |
| 1 cup plain Greek yogurt, for garnish |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add onions. Cook until translucent. | |
| 3 | Add stock and bring to a boil. Add peas and cook just until tender, 4- 6 minutes. Remove from heat. Stir in spinach and mint. Cool slightly. | |
| 4 | Stir in avocado and lemon juice. Puree soup in a blender in batches until very smooth. Season with salt and pepper. Chill until cold, about 4 hours. Serve Cold. Top with peas, mint and yogurt. |
Posted in Soup Recipes
