Chilled Lemony Pea Soup
teaspoons olive oil
cup sliced green onion
14 ounce can reduced-sodium chicken broth
cups shelled fresh peas or one 10-ounce package frozen peas, thawed
tablespoon snipped fresh mint
tablespoon freshly squeezed lemon juice
- Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.
- Stir cornstarch and remaining broth together in a small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.
- Transfer pea mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices. Makes 4 servings.
Nutrition Facts(Chilled Lemony Pea Soup)
- Per serving:
- 93 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 276 mg sodium,
- 13 g carb.,
- 4 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet