• 2 Ratings

A subtle touch of tarragon enhances the flavor of this low-fat pea soup, which becomes a hearty spring meal when topped with a slice of French bread, prosciutto, and feta cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Makes 6 servings (8 cups)

Nutrition Facts

341 calories; 12 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 36 mg cholesterol; 1120 mg sodium. 645 mg potassium; 41 g carbohydrates; 9 g fiber; 9 g sugar; 20 g protein; 1992 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 145 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0