CELEBRATE SPRING WITH REFRESHING PEA SOUP

2 cups frozen or fresh peas
1 leek, halved and sliced thinly (white part only)
4 cups vegetable stock (low sodium)
1/2 t. dried tarragon
1 c. chopped romaine
1/4 t. salt
1/4 t. fresh ground pepper
1/2 c. buttermilk


Spray a pot with cooking spray and heat to medium.  Add leeks and stir and cook for 2-3 minutes.  Add stock, peas and tarragon and cook until peas are tender (4-6 minutes).  Add romaine, salt, and pepper and process in blender until smooth (or use immersion blender).  Return to pot, add buttermilk and heat.


Pour into bowl and garnish with a little plain, fat-free yogurt and a pinch of nutmeg.


Can be served hot or cold


Makes about 6 cups at less than 50 calories each.