Creamy Pea Soup

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 16g
  • Saturated fat: 9g
  • Protein: 10g
  • Carbohydrate: 34g
  • Fiber: 6g
  • Cholesterol: 46mg
  • Sodium: 913mg

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large onion, preferably sweet (such as Vidalia or Walla Walla), chopped
  • 1 tablespoon all-purpose flour
  • 2 medium red potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 (16 oz.) bag frozen peas, defrosted and drained
  • 1/2 cup heavy cream
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • Salt and pepper

Preparation

  1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened, 8 minutes. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula, 3 minutes more. Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender, 8 to 10 minutes. Add peas and simmer for 2 minutes.
  2. Puree soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.
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