Prep time: 5 minutes
Cook time: 5 minutes
Serves: about 4 cups
1 1/2 cups chicken broth
2 cups reduced-fat sour cream, plus additional for garnish
10-ounce package frozen baby peas, thawed (reserve a small handful for garnish)
Salt and freshly ground black pepper to taste
Strain the soup through the sieve, garnish with sour cream, and sprinkle with peas.
1. In a blender or food processor, puree the broth and sour cream. Add the peas and blend until smooth. Strain the soup through a coarse sieve to get rid of any large pieces. Pour into a medium saucepan and cook over medium heat until warmed through, about 5 minutes. Be careful not to boil or the sour cream will separate. Season with salt and pepper to taste.
2. Pour soup into 4 bowls and finish with a dollop of sour cream and a sprinkling of peas.
per serving (1 cup): 120 calories, 5 g protein, 8 g fat (4.5 g saturated), 8 g carbohydrate, 1 g fiber, 221 mg sodium, 24 mg cholesterol, 0.7 mg iron, 76 mg calcium.