Photo: Karry Hosford Photo by: Photo: Karry Hosford

Minted Pea Soup

This recipe takes advantage of green peas. Adding sour cream produces a creamy texture and a bit of tang.

Cooking Light AUGUST 2002

  • Yield: 4 servings (serving size: 3/4 cup)


  • 2 cups fresh or frozen green peas
  • 1 cup chopped romaine lettuce
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup finely chopped onion
  • 1/2 cup 1% low-fat milk
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper


Combine first 4 ingredients in a medium saucepan; bring to a boil. Stir in milk; reduce heat, and simmer, uncovered, 15 minutes or until vegetables are very tender.

Place pea mixture in a blender; let stand 5 minutes. Process until smooth. Stir in sour cream and remaining ingredients.

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 30%
  • Fat: 4.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.4g
  • Carbohydrate: 16.4g
  • Fiber: 4.3g
  • Cholesterol: 17mg
  • Iron: 1.3mg
  • Sodium: 298mg
  • Calcium: 116mg

Go to Full Version of

Minted Pea Soup Recipe