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This bright and fresh spring soup has all of the elements of amazing flavor, topped of course with the crispy crunch of some cheesy croutons. 

David Bonom
Recipe by Cooking Light March 2016

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Credit: Dylan + Jeni; Styling: Scott Horne

Recipe Summary

hands-on:
13 mins
total:
32 mins
Yield:
Serves 10 (serving size: 1 cup soup and about 1 tablespoon croutons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Arrange bread on a baking sheet; coat with cooking spray. Bake at 425° for 6 minutes. Place in a bowl. Add cheese; toss well.

  • Heat a Dutch oven over medium heat. Add oil, onion, and garlic; cook 11 minutes. Stir in stock, peas, 3 tablespoons mint, and sugar. Bring to a boil. Reduce heat; simmer 20 minutes.

  • Place half of pea mixture and remaining mint in a blender. Remove center piece of lid; secure lid on blender. Place a towel over lid. Blend until smooth; pour into a bowl. Repeat with remaining mixture. Return soup to pan. Add yogurt, rind, pepper, and salt. Top with croutons.

Nutrition Facts

152 calories; fat 2.2g; saturated fat 0.5g; mono fat 1.1g; poly fat 0.4g; protein 11g; carbohydrates 23g; fiber 5g; cholesterol 1mg; iron 2mg; sodium 228mg; calcium 78mg; sugars 9g; added sugar 1g.
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