Spring Pea Soup

A subtle touch of tarragon enhances the flavor of this low-fat pea soup, which becomes a hearty spring meal when topped with a slice of French bread, prosciutto, and feta cheese.

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4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 1/3 cups
Yields:
8 cups
Prep:
25 mins
Cook:
10 mins
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Spring Pea Soup

Ingredients
5
cups shelled peas
2
14 ounce can chicken broth
2
small heads Boston or Bibb lettuce, torn into small pieces
12
green onions, sliced
3
tablespoons snipped fresh tarragon
1 1/2
cups half-and-half, light cream, or milk
 
Salt
 
Black pepper
6
slices French bread, toasted
2
ounces prosciutto, cut into thin strips
1/3
cup crumbled feta cheese
 
Fresh tarragon sprigs (optional)

Directions

  1. In a 4-quart Dutch oven combine peas and broth. Bring to boiling; reduce heat. Simmer, covered, for 6 minutes. Add lettuce and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes more or until peas are tender. If desired, use a slotted spoon to remove 1/3 cup peas; reserve for garnish. Stir in tarragon. Cool slightly.
  2. Transfer one-fourth of the soup to a blender or food processor. Cover and blend or process until nearly smooth. Repeat with remaining soup, blending or processing one-fourth at a time. Return all of the soup to Dutch oven. Stir in half-and-half to reach desired consistency; heat through. Do not boil. Add salt and pepper to taste.
  3. Top each serving with a slice of French bread, some prosciutto, and some feta cheese. If desired, garnish each serving with reserved peas and a tarragon sprig.
  4. Makes 6 servings (8 cups)

Nutrition Facts

(Spring Pea Soup)
    Per serving:
  • 341 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 36 mg chol.,
  • 1120 mg sodium,
  • 41 g carb.,
  • 9 g fiber,
  • 9 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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