A simple pea soup makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the produce section is looking bleak.
By EATINGWELL TEST KITCHEN
Total: 35 mins
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 6 cups peas, fresh or frozen
- ½ cup water
- 4 cups reduced-sodium chicken broth or vegetable broth
- 1/2 cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
- Step 1 = Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Step 2 = Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
- Step 3 = Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Serving Size: About 2 Cups Per Serving:287 calories; 8.8 g total fat; 2.9 g saturated fat; 8 mg cholesterol; 384 mg sodium. 813 mg potassium; 37.8 g carbohydrates; 13.1 g fiber; 14 g sugar; 17.1 g protein; 1808 IU vitamin a iu; 90 mg vitamin c; 150 mcg folate; 80 mg calcium; 4 mg iron; 79 mg magnesium; 1 mg thiamin
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