• 10 ounces frozen peas
• 2 green onions, chopped
• 2 cups low sodium chicken broth
• 1/2 tsp. dried dill
• 1 cup plain lowfat yogurt

Place peas, onions, 1/4 cup of the chicken broth and dill in a heavy nonstick pan over medium high heat. Cover and cook 5-6 minutes, or until peas are tender. Remove from heat and cool. Stir in remaining chicken broth. Working in batches, transfer pea mixture to a blender or food processor and process until smooth. Pour blended mixture into a bowl and repeat process until whole mixture is puréed. Cover and refrigerate until chilled. Just before serving, whisk yogurt into pea soup. Pour into individual serving bowls and top with an extra spoonful of yogurt, if desired.

Per serving: calories 130, fat 2.2g, 15% calories from fat, cholesterol 6mg, protein 9.1g, carbohydrates 20.3g, fiber 5.3g, sugar 12.3g, sodium 162mg, diet points 2.2.

Dietary Exchanges: Milk: 0.3, Vegetable: 1.0, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Fumé Blanc.