Chilled Veggie Soup

• 2 ¼ cups low sodium chicken broth
• 1 ½ cup fresh or frozen edamame, thawed
• 1 cup water
• 3 scallions sliced
• 1 celery stalk sliced
• ½ pound fresh sugar snap peas, trimmed and sliced
• ¼ cup fresh mint leaves, finely chopped
• 4 tsp fat free half and half

1. Bring broth, edamame, water, scallions and celery to boil in saucepan. Reduce heat and simmer, covered, until tender…10-15 minutes. Uncover and add sugar snap peas and return to boil. Reduce heat and simmer until snap peas are crisp tender, 2 minutes.
2. Puree mixture in blender in batches. Transfer puree to large bowl, stir in mint. Let soup cool to room temperature, then refrigerate 3-24 hours.
3. To serve divide into 4 bowls. Drizzle each with 1 tsp of half and half and use a knife to marbleize.

Serves 4
4 Points Plus