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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Pea Soup

Makes: 4 to 6 servings
Prep 20 mins Cook 10 mins
Fresh Pea Soup
  • 2  cups  shelled fresh peas or one 10-ounce package frozen peas
  • 3  cups  water
  • 1  small onion, chopped (1/3 cup)
  • 2  tablespoons  snipped fresh parsley
  • 1/2  teaspoon  salt
  • 2  tablespoons  butter or margarine
  • 2  cups  torn Boston lettuce
  • 1/4  cup  milk or half-and-half
  • 1/4  cup  vermouth (optional)
  •  Salt and pepper
  •  Dairy sour cream (optional)

1. Combine peas, water, onion, parsley, and 1/2 teaspoon salt in a large saucepan; bring to boiling. Reduce heat, cover, and simmer 10 to 12 minutes or until peas are tender. Meanwhile, melt butter or margarine in a skillet. Add lettuce and cook just until soft. Add the lettuce mixture to the soup.

2. Puree half of mixture at a time in a blender container or food processor. Return all to saucepan. Add milk or half-and-half; and vermouth, if desired. Heat through. Season to taste with salt and pepper. Cover and chill 2 to 24 hours. Dollop with sour cream, if desired. Makes 4 to 6 servings.

Nutrition Facts (Fresh Pea Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 123,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 583,
  • vit. C (mg) 14,
  • sodium (mg) 338,
  • Percent Daily Values are based on a 2,000 calorie diet

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