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Springtime Pea Soup

Yield 5 servings
"This has become a spring and summer staple paired with tuna- or egg-salad sandwiches. It couldn't be simpler or tastier. The nice green color of the soup is especially inviting when it's served up in white bowls." --CL Reader


  • 1 (10-ounce) package frozen petite green peas, thawed and divided
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 88
  • caloriesfromfat 33 %
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 9.8 g
  • fiber 2.7 g
  • cholesterol 12 mg
  • iron 0.9 mg
  • sodium 330 mg
  • calcium 53 mg

How to Make It

  1. Place 2 tablespoons peas in a small bowl, and set aside. Combine remaining peas, broth, and sour cream in a blender; process until smooth. Strain mixture through a fine sieve into a bowl; discard solids. Stir in salt and pepper. Cover and chill thoroughly. Ladle 1/2 cup soup into each of 5 bowls; top each serving with about 1 teaspoon peas.