Chilled Pea Soup with Mint Pesto

Chilled Pea Soup with Mint Pesto Recipe
Becky Luigart-Stayner
This chilled pea soup is a great choice for an elegant first course and features pureed frozen peas flavored with a savory mint pesto. You can substitute fresh peas for frozen.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 30 %
Fat 5 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.9 g
Protein 9.1 g
Carbohydrate 17.6 g
Fiber 4.6 g
Cholesterol 7 mg
Iron 2 mg
Sodium 452 mg
Calcium 175 mg

Ingredients

1 teaspoon butter
1/2 cup sliced green onions
1 1/2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (1-pound) package frozen green peas, unthawed
6 tablespoons Mint Pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mint sprigs (optional)

Preparation

Melt butter in a large saucepan over medium heat. Add onions; cook 2 minutes, stirring frequently. Sprinkle flour over onions, and cook 1 minute, stirring constantly. Stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook 3 minutes or until slightly thick. Add peas; cook 5 minutes.

Place half of pea mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in the blender lid (to prevent spills). Process until smooth. Pour pureed pea mixture through a sieve over a large bowl, pressing mixture with a spatula. Reserve liquid; discard solids. Repeat procedure with remaining pea mixture. Stir in Mint Pesto, salt, and pepper; cover and chill. Garnish with mint sprigs, if desired.

Note: Nutritional analysis includes Mint Pesto.

Note:

Cynthia Nicholson,

Cooking Light

May 2005
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