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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a blender combine peas, buttermilk, lemon juice, and 1/2 teaspoon salt. Cover; blend until smooth. Divide soup among four bowls.

  • 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.

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.

Nutrition Facts

230 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 8 mg cholesterol; 699 mg sodium. 405 mg potassium; 32 g carbohydrates; 6 g fiber; 13 g sugar; 14 g protein; 0 g trans fatty acid; 1936 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 95 mcg folate; 0 mcg vitamin b12; 217 mg calcium; 3 mg iron;


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