Green Pea Soup
Recipe from
Better Homes and Gardens
Goat cheese adds a little tang to this festive appetizer or side dish.
Servings:
Makes about 6 cups
Prep Time:
20 mins
Total Time:
50 mins
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Ingredients
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1/2 cupchopped onionsee savings
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2 Tbsp.buttersee savings
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2 14-oz. cansreduced-sodium chicken brothsee savings
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1 16-oz. pkg.frozen baby sweet peassee savings
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1 headbutterhead lettuce, torn (about 4 cups) or 4 cups torn washed baby spinachsee savings
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1 Tbsp.snipped fresh oregano or 1 tsp. dried oregano, crushedsee savings
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2 oz.goat cheese (chevre), or 2 oz. cream cheese plus 1 Tbsp. lemon juicesee savings
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Sea salt or saltsee savings
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Freshly ground black peppersee savings
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Directions
1.
In a 4-quart Dutch oven cook onion in hot butter over medium heat about 5 minutes or until onion is tender, stirring occasionally.
2.
Add chicken broth and peas to onion in Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until peas are tender. Add lettuce; cook 1 minute more or until lettuce is wilted. Remove from heat. Stir in oregano. Cool slightly, about 10 minutes.
3.
Transfer half the hot pea mixture to a blender or food processor. Cover; blend or process smooth. Repeat with remaining pea mixture. Return all to Dutch oven. Break apart goat cheese or cut up cream cheese and add to soup. If using cream cheese, stir in lemon juice. Heat and whisk until cheese is melted and soup is heated through. Season to taste with salt and pepper.
4.
Serve at once in demitasse cups (3-ounce coffee cups) or heatproof small glasses. Makes about 6 cups (eighteen 1/3-cup servings).
Make-Ahead Tip
Prepare soup through Step 3. Cover and refrigerate up to 2 days. To serve, in a Dutch oven over medium-low heat bring soup to simmering. Remove from heat, serve immediately.
Nutrition information
Per serving: Calories 46, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 166 mg, Carbohydrate 5 g, Total Sugar 2 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 9%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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