Buttermilk-Pea Potage
Serve this creamy vegetable soup recipe as an appetizer or side dish.
Ingredients
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1 14-1/2-ounce can chicken broth
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2 cups shelled peas or one 10-ounce package frozen peas
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1 cup torn spinach
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1/4 cup chopped onion
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2 teaspoons snipped fresh savory or dill or 1/4 teaspoon dried savory, crushed, or dillweed
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2 teaspoons cornstarch
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1 cup buttermilk
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Fresh savory or dill (optional)
Directions
1.
In a medium saucepan combine chicken broth, peas, spinach, onion, and savory or dill. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes (5 to 6 minutes for frozen peas) or until peas are very tender. Cool mixture slightly.
2.
Place half of the pea mixture and the cornstarch in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining pea mixture. Return all the pea mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in buttermilk; heat through.
3.
Ladle soup into bowls. If desired, garnish with additional savory or dill. Makes 4 servings.
Nutrition information
Calories 118, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 497 mg, Carbohydrate 18 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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