Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 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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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Makes 6 servings (8 cups)

Nutrition Facts

341 calories; fat 12g; cholesterol 36mg; saturated fat 6g; carbohydrates 41g; mono fat 2g; poly fat 1g; insoluble fiber 9g; sugars 9g; protein 20g; vitamin a 1992.2IU; vitamin c 37.2mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.7mg; vitamin b6 0.3mg; folate 145.1mcg; vitamin b12 0.4mcg; sodium 1120mg; potassium 645mg; calcium 201.9mg; iron 4mg.
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