Food & Recipes

Speedy Spring Pea Soup

by Lori Longbotham

Speedy Spring Pea Soup

Why eat canned soup when you can have hearty homemade in about the same time? This comforting dish goes well with ham sandwiches.

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.