• 2 ¼ cups low sodium chicken broth
  • 1 ½ cup fresh or frozen edamame, thawed
  • 1 cup water
  • 3 scallions sliced
  • 1 celery stalk sliced
  • ½ pound fresh sugar snap peas, trimmed and sliced
  • ¼ cup fresh mint leaves, finely chopped
  • 4 tsp fat free half and half
  1. Bring broth, edamame, water, scallions and celery to boil in saucepan. Reduce heat and simmer, covered, until tender…10-15 minutes. Uncover and add sugar snap peas and return to boil. Reduce heat and simmer until snap peas are crisp tender, 2 minutes.
  2. Puree mixture in blender in batches. Transfer puree to large bowl, stir in mint. Let soup cool to room temperature, then refrigerate 3-24 hours.
  3. To serve divide into 4 bowls. Drizzle each with 1 tsp of half and half and use a knife to marbleize.

Serves 4
4 Points Plus

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