1 1/2 tablespoons unsalted butter
5 scallions, white and green parts chopped
3/4 teaspoon salt
1 14 - 16 ounce bag frozen peas, thawed
1 teaspoon fresh lemon juice
Heat butter in a medium pot over medium heat. Add scallions and salt and cook, stirring occasionally, until tender, 6 to 8 min. Add 2-1/2 cups water and bring to a boil.
Reserve 1/2 cup of the peas and add the rest to the soup. Reduce heat to a simmer and cook 5 to 6 min.
Puree soup in batches until smooth; stir in lemon juice. Garnish with reserved peas. Makes 4 servings.
Per Serving: cal. (kcal) 120, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 3, carb. (g) 15, fiber (g) 5, pro. (g) 6, sodium (mg) 547, Percent Daily Values are based on a 2,000 calorie diet