Double-Pea Soup

Top each bowl of soup with cheesy toasted bread cubes and fresh pea shoots.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Total Time: 30 mins

Double-Pea Soup

Directions

  1. Preheat broiler. In a large saucepan melt butter over medium heat. Add shelled peas, carrots, onions, ginger, and coriander. Cook for 5 minutes, stirring frequently. Stir in vegetable stock; bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes. Add pea pods; simmer 2 minutes more.
  2. Meanwhile, line a shallow baking pan with foil and place bread cubes in pan. Broil 3 to 4 inches from the heat for 1 minute or until toasted. Sprinkle bread with cheese. Broil for 1 minute more or until cheese melts and starts to brown. Serve soup topped with cheesy croutons and pea shoots, if desired.

From the Test Kitchen

*

If using frozen peas, add to broth mixture with the pea pods.

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Nutrition Facts (Double-Pea Soup)

  • Per serving:
  • 244 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 36 mg chol. ,
  • 818 mg sodium ,
  • 24 g carb. ,
  • 5 g fiber ,
  • 9 g sugar ,
  • 9 g pro.

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