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Fresh Pea Soup with Mint

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings
Serve warm or at room temperature for a first course or with a salad for a light meal.

Ingredients

  • 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)

Nutrition Information

  • calories 161
  • caloriesfromfat 30 %
  • fat 5.3 g
  • satfat 1.4 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 8.6 g
  • carbohydrate 20.8 g
  • fiber 7.7 g
  • cholesterol 3.3 mg
  • iron 2.6 mg
  • sodium 311 mg
  • calcium 56 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.