Serves 8 / Serving tip: Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans.

2 teaspoons olive oil or butter
1 cup finely chopped sweet onion, such as Vidalia
1½ pounds frozen or fresh (shelled) green peas
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
4 cups fat-free, reduced-sodium vegetable broth
2 cups low-fat buttermilk
Fresh mint sprigs, for garnish

1. Heat oil or butter in a large pot or Dutch oven. Sauté onion on low heat until softened. Add peas, mint, parsley, and broth, stirring well. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes.
2. Working in batches, purée in a blender until smooth. Again working in batches, press soup through a fine sieve, discarding pea fibers. Add buttermilk to strained soup, plus salt and pepper to taste. Chill. Serve with a sprig of mint.

PER SERVING: 120 cal, 15% fat cal, 2g fat, 1g sat fat, 2mg chol, 7g protein, 19g carb, 4g fiber, 281mg sodium