Spring Pea Soup with Bacon Croutons
This fast, fresh-tasting soup is greatly enhanced with a few bacon fat–gilded croutons. If you don’t save your bacon fat for cooking, butter works as well, especially if you season the finished soup with a smoked salt. If a slightly more indulgent soup is in order, substitute crème fraîche for the yogurt. Slideshow: Recipes for Peas
One serving: 224 cal, 8 gm fat, 2.8 gm sat fat, 32 gm carb, 6 gm fiber, 8 gm protein. Tip: Top with a dollop of Greek yogurt and eat chilled for lunch the next day. Tip: Double the crouton recipe and use on salads throughout the week. Tip: Make toasts grilled in a little bacon fat and spread with any leftover cooked peas smashed with herbs and a bit of ricotta or goat cheese.