Ingredients

3 tablespoons margarine, divided
1 cup leeks, thinly sliced
2 tablespoons flour
1 package (10 oz.) frozen petite peas
4 cups vegetable broth
1 pound sugar snap or snow peas, strings removed
2 cups butter lettuce, chopped
1 1/2 cups water
1/2 cup light cream
1/2 cup plain low-fat yogurt
Salt and pepper to taste
Green onions, chopped

Directions

Melt 2 tablespoons margarine; add leeks and saute until tender, about 10 minutes. Add flour, mixing well. Stir in the frozen peas and broth. Cook for 20 minutes over low heat. Transfer the cooked mixture to food processor or blender and puree; set aside.

Cook the snap or sugar peas and lettuce with remaining 1 tablespoon margarine in water for about 15 minutes. Puree this mixture in food processor or blender; strain to remove fibers.

Combine pureed mixtures and thin with cream and yogurt. Add salt and pepper to taste, if desired. Garnish with a dollop of yogurt and sliced green onions. Makes 8 servings.

Each serving contains 128 calories; 5 gm fat; 14 gm carbohydrate; 459 mg sodium; 7 mg cholesterol.