Chilled Pea Soup with Vegetable Noodles

Sweet peas, buttermilk, and lemon just need a quick whirl in the blender to turn into a creamy, rich summer soup.

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  • Makes: 4 servings
  • Serving Size: 1 3/4 cup
  • Makes: 7 1/2 cups
  • Hands On: 20 mins
  • Total Time: 20 mins

Chilled Pea Soup with Vegetable Noodles

Directions

  1. In a blender combine peas, buttermilk, lemon juice, and 1/2 teaspoon salt. Cover; blend until smooth. Divide soup among four bowls.
  2. Using a vegetable peeler, shave zucchini and asparagus into thin ribbons. Divide vegetables among bowls. Top each with toasted almonds and chives. Season to taste with salt and black pepper.

From the Test Kitchen

Quickly thawing frozen peas

1. Hot Water - Place peas in a medium heatproof bowl. Cover with hot water and let stand 2 minutes. Drain peas and rinse with cold water.

2. Microwave - Place peas in a medium heatproof bowl. Microwave on 100% power for one minute, stopping to stir halfway through. Let stand at room temperature for 5 minutes.

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Nutrition Facts (Chilled Pea Soup with Vegetable Noodles)

  • Per serving:
  • 230 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 8 mg chol. ,
  • 699 mg sodium ,
  • 32 g carb. ,
  • 6 g fiber ,
  • 13 g sugar ,
  • 14 g pro.

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