Source: dLife

A delicious version of split pea soup.

Servings

0.5 cup fresh chopped green onion , with tops, sliced
0.5 cup fresh chopped onion
1 tbsp margarine
1 lb snow peas , trimmed
4 cup romaine lettuce , coarsley chopped
4 cup low sodium vegetable broth
0.5 tsp tarragon, leaves, ground
0.25 oz mint , dried
1 pinch salt
1 pinch white pepper
6 tbsp Yogurt, plain, nonfat
1 pinch fresh tarragon , or mint sprigs

1 Stir-fry onions in margarine in a large pot about 5 minutes or until tender. Mix in snow peas and lettuce and cook 3 to 4 minutes.
2 Stir in stock, tarragon, and mint and let boil. Lower heat, place lid over pot, and simmer until snow peas are soft or about 15 minutes.
3 Using a food processor or blender, puree mixture until there are no lumps. Strain and discard chunky pieces. Sprinkle with salt and pepper and either chill or serve warm.
4 Top each bowl with yogurt and mint.

This soup can be made up to one day in advance. If it is, keep in refrigerator and let the flavors meld.