Springtime Pea Soup

"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

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 33%
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 5g
  • Carbohydrate: 9.8g
  • Fiber: 2.7g
  • Cholesterol: 12mg
  • Iron: 0.9mg
  • Sodium: 330mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  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.
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