Pea Soup with Scallions
Recipe from
Ladies' Home Journal
This versatile side-dish soup goes well with grilled or broiled beef or pork. Try this creamy soup with ham for your Easter dinner.
Servings:
Makes 7 cups.
Prep Time:
20 mins
Total Time:
1 hr 25 mins
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Ingredients
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2 Tbspunsalted buttersee savings
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1-1/4 cupschopped scallion (about 8)see savings
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3 boxes (10 oz each)frozen peas, thawedsee savings
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1 can (14 oz)low-sodium chicken brothsee savings
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1/2 cupfinely grated Parmigiano-Reggianosee savings
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1/2 cuphalf-and-halfsee savings
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1/2 tspsaltsee savings
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14pea pods, for garnishsee savings
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Directions
1.
In a medium saucepan, melt butter over medium heat. Add scallion and cook until wilted, about 4 min. Add peas and broth, increase heat to medium high and bring to a simmer. Add cheese and half-and-half; stir to combine. Transfer to a blender, in two batches, and blend until smooth.
2.
Stir in salt; add pepper to taste. Serve warm or chilled (refrigerate, loosely covered, until cold, about 1 hr or up to 1 day). Garnish with pea pods, if desired. Makes 7 cups.
Nutrition information
Per serving: Calories 180, Total Fat 7.5 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 535 mg, Carbohydrate 20 g, Fiber 6 g, Protein 10 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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