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.
Fresh Pea Soup with Mint
Serve warm or at room temperature for a first course or with a salad for a light meal.
More From Cooking Light
- Calories: 161
- Calories from fat: 30%
- Fat: 5.3g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.7g
- Protein: 8.6g
- Carbohydrate: 20.8g
- Fiber: 7.7g
- Cholesterol: 3.3mg
- Iron: 2.6mg
- Sodium: 311mg
- Calcium: 56mg
- 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)
- 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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