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- 2 teaspoons olive oil
- 1/4 cup sliced green onion
- 1 14 ounce can reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 2 cups shelled fresh peas or one 10-ounce package frozen peas, thawed
- 1 tablespoon snipped fresh mint
- 1 tablespoon freshly squeezed lemon juice
- Lemon slices
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 93,
- Fat, total (g) 3,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 13,
- fiber (g) 4,
- pro. (g) 5,
- vit. A (IU) 437,
- vit. C (mg) 28,
- sodium (mg) 276,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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