In a large sauce pan, melt butter over medium high heat. Add in shallots, and cook until shallots become tender ad translucent, about 3-4 minutes.
Add in peas and water, and stir to combine. Bring the mixture to a simmer, and cook for about 10 minutes, until the peas are softened.
Remove from heat, and carefully pour into a blender and add in the feta and parsley. Puree until smooth.
Pour soup back into pan and set over low heat to keep warm. Season with salt and pepper, and stir in the yogurt. Whisk until smooth, and add additional salt and pepper as desired.
Notes
The entire recipe makes 4 servings
The serving size is 1 ¼ cups
Nutrition
Nutrition Facts
FRESH SPRING PEA SOUP RECIPE
Amount per Serving
Calories
176
% Daily Value*
Fat
6.3
g
10
%
Saturated Fat
3.7
g
23
%
Cholesterol
17
mg
6
%
Sodium
141
mg
6
%
Potassium
411
mg
12
%
Carbohydrates
21.2
g
7
%
Fiber
6.3
g
26
%
Sugar
8.7
g
10
%
Protein
9.8
g
20
%
Calcium
100
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.