Here’s one of my favorite it’s-a-rainy-day-and-I-am-low-on-groceries recipe: Green pea soup with toasted baguette slices. It’s a healthy, low fat, non-dairy recipe from Ellie Krieger, one of my favorite Food Network chefs.

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon (I subbed out thyme)
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas (I usually use the whole 16 ounces)
4 teaspoons plain nonfat yogurt, optional

From Ellie: In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

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While the soup is cooking you can make the baguette slices.

1 baguette (I used whole wheat)
1 clove garlic
Salted butter (I prefer butter’s taste and browning but you can use olive oil)

Slice the baguette into 1/2 inch pieces (appetizers work well at 1/4 inch but I like them thicker with soups). Place on a cookie sheet. Wipe them down a bit with your stick of butter to add flavor and help them brown.

Most chefs tell you to bake crostini in an 400 degree oven for 15-20 minutes; however, for small batches I prefer putting them under the broiler because it cuts the time by at least half. Turn toasts over once they’re brown, rub again with butter and put back in. Cut garlic in half and rub onto the grilled bread. Serve with the soup.

Comments (2)  | Permalink  | By Kathy on 4/12/2008  |