"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
Cooking Light MAY 2004
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.
Go to full version of