Green Pea Soup

Goat cheese adds a little tang to this festive appetizer or side dish.


Green Pea Soup


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Prep Time: 20 mins
Total Time: 50 mins
Servings: Makes about 6 cups
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Ingredients
 
savings in
 
  • 1/2  cup  chopped onionOn Sale
  • 2  Tbsp.  butterOn Sale
  • 2  14-oz. cans  reduced-sodium chicken brothOn Sale
  • 1  16-oz. pkg.  frozen baby sweet peasOn Sale
  • 1  head  butterhead lettuce, torn (about 4 cups) or 4 cups torn washed baby spinachOn Sale
  • 1  Tbsp.  snipped fresh oregano or 1 tsp. dried oregano, crushedOn Sale
  • 2  oz.  goat cheese (chevre), or 2 oz. cream cheese plus 1 Tbsp. lemon juiceOn Sale
  •     Sea salt or saltOn Sale
  •     Freshly ground black pepperOn Sale

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
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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You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use instead of the chicken broth and water.

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