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Spring Pea Soup - Makes 6 servings

• 1 tsp. extra virgin olive oil
• 1 small sweet onion (such as Vidalia) finely chopped
• 1 boiling potato (about 4 ounces) peeled and cut into 1/2-inch cubes
• 1/2 tsp. salt
• 3 1/2 cups water
• 1 lb. frozen baby peas, thawed
• Salt and freshly ground black pepper, to taste
• 1 Tbsp. low-fat sour cream (optional)
• Fresh mint leaves, minced (optional)

Heat oil in a large, heavy saucepan over moderate heat. Add onions and cook, stirring occasionally, until soft, about 2 to 3 minutes. Add potato and salt and cook, stirring, another 2 minutes. Add water, cover and simmer until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.

Cool slightly, then purée in small batches in a blender. Force mixture through a very fine mesh sieve into a saucepan. Reheat and season to taste with salt and pepper.

Top each serving with a dab of sour cream and fresh mint leaves.

Nutritional information per serving: Calories: 86, Fat: 1 g. total fat (<1 g. saturated fat), Sodium: 280 mg, Carbohydrates: 15 g, Dietary Fiber: 4 g, Protein: 4 g