Serve warm or at room temperature for a first course or with a salad for a light meal.
2 teaspoons butter
1 cup coarsely chopped green onions
4 cups shelled green peas (about 4 pounds unshelled)
3 cups fat-free, less-sodium chicken broth
2 cups water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
2 tablespoons thinly sliced mint
Cracked black pepper (optional)
How to Make It
Melt butter in a large saucepan over medium heat. Add onions to pan; cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally. Remove from heat; let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.
Place half of pea mixture in blender; process until smooth. Pour pureed soup mixture into a large bowl. Repeat procedure with remaining pea mixture. Pour half of pureed soup mixture through a sieve over a large bowl, reserving liquid; discard solids. Return liquid to pureed soup mixture. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.
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Made soup for supper as wanted a light summer soup. Went down very well and I made a few alterations for flavour. Used marigold veg bouillon for stock, used only stock instead of stock and water and as did not have fresh peas used frozen. I whizzed up the soup but did not put any through the sieve and then added a tablespoon of low fat creme fraiche. Very quick and super fresh in flavour.
I'm giving five stars because of the recipe but with my addition. I tasted it after pureeing and I though it was sort of bland (I know it's pea soup but still).
I added a touch of Smoked Spanish Paprika, and it made it awesome. This recipe is good by itself but if you want to add a smokey element to it, then add some Smoked Paprika to taste.
I've wanted to try pea soup for some time, and while I had neither fresh peas nor fresh mint, I finally decided to give it a go when looking through some back issues of Cooking Light. It takes a while to blend it to a very smooth texture with no discernible pea skins, but it's definitely worth the time. This soup was creamy and tasted like spring. We served it warm with grilled swiss cheese on 7 grain bread. We'll definitely have it again. Next time I plan to make a double batch and freeze half to have on hand for those quick weeknight soup-and-sandwich suppers.
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