Hearty Garlic and Snap Pea Soup
Recipe from
Better Homes and Gardens
This springtime meal starter is a healthy vegetable soup full of sweet sugar snap peas and gently flavored fennel.
Servings:
4 - 8
Prep Time:
30 mins
Ingredients
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4cloves garlic, or 1 to 2 bulbs spring garlic, choppedsee savings
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2 tablespoonsolive oilsee savings
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1/4 cupchopped onionsee savings
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1 poundYukon Gold potatoes, quarteredsee savings
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214 1/2 ounce cans reduced-sodium chicken brothsee savings
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1 3/4 cupswatersee savings
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1medium fennel bulb, thinly slivered (fronds reserved)see savings
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1 1/2 cupssugar snap peas, trimmedsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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1 tablespoonfresh snipped fennel frondssee savings
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Plain yogurt (optional)see savings
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Olive oil (optional)see savings
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Directions
1.
In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tender. Cool soup slightly.
2.
Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3.
Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil.
Nutrition information
Per serving: Calories 102, Total Fat 3 g, Sodium 404 mg, Carbohydrate 15 g, Fiber 3 g, Protein 3 g, Percent Daily Values are based on a 2,000 calorie diet.
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