Pea Soup

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

Ingredients

  • 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

Directions

Instructions Checklist

  • 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.

Nutrition Facts

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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