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

Spring Pea Soup

Makes: 6 servings
Serving size: 1 1/3cups Yield: 8 cups
Prep 25 mins Cook 10 mins
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 - 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 341,
  • Fat, total (g) 12,
  • chol. (mg) 36,
  • sat. fat (g) 6,
  • carb. (g) 41,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 9,
  • sugar (g) 9,
  • pro. (g) 20,
  • vit. A (IU) 1992,
  • vit. C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 145,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1120,
  • Potassium (mg) 645,
  • calcium (mg) 202,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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