Minty Pea Soup
- Makes: 8 servings
- Yield: 4 cups
- Hands On 35 mins
- Total Time 5 hrs
Don't mix this bright green soup up with its split pea cousin. Infused with minty flavor and served chilled, its a refreshing way to kick off a meal.
shelled fresh peas or frozen peas
ground white pepper
lightly packed fresh mint leaves, slightly crushed
light sour cream or plain yogurt
fresh mint sprigs (optional)
Light sour cream or plain yogurt (optional)
Finely shredded lemon zest (optional)
- In a large saucepan, bring the broth, peas, salt and pepper to boiling. Reduce heat. Simmer, covered, 7 minutes. Add the 1/4 cup mint and simmer, covered, for 5 to 7 minutes more or until peas are very tender. Remove from heat; cool slightly.
- Working in batches if necessary, transfer the soup to a food processor or blender and puree until smooth, adding the 1/2 cup sour cream. (Or puree the soup and sour cream in the pot using an immersion blender.) Strain the soup through a fine-mesh sieve. Refrigerate, covered, for 4 hours or until chilled. Serve in chilled bowls or glasses. If you like, garnish with mint or sour cream.
(Minty Pea Soup)Servings Per Recipe 8, fiber (g) 3, chol. (mg) 6, carb. (g) 8, Thiamin (mg) 0, Fat, total (g) 2, vit. C (mg) 19, vit. A (IU) 502, pro. (g) 3, iron (mg) 1, sodium (mg) 372, cal. (kcal) 58, Riboflavin (mg) 0, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sugar (g) 3, calcium (mg) 34, Trans fatty acid (g) 0, Potassium (mg) 170, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 0, Folate (µg) 34