Spring Pea Soup
Recipe from Better Homes and Gardens

A subtle touch of tarragon enhances the flavor of this low-fat pea soup, which becomes a hearty spring meal when topped with a slice of French bread, prosciutto, and feta cheese.


Spring Pea Soup

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Servings: Makes 6 servings
Prep Time: 25 mins
Total Time: 35 mins
Related Categories: Cream Soups, Lettuce, Pea Soup
 
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Ingredients
  • 5  cups
    shelled peas
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  • 2  14-ounce cans
    chicken broth
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  • 2  small heads
    Boston or Bibb lettuce, torn into small pieces
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  • 12 
    green onions, sliced
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  • 3  tablespoons
    snipped fresh tarragon
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  • 1-1/2  to 2 cups
    half-and-half, light cream, or milk
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  •  
    Salt
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  •  
    Black pepper
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  • 6  slices
    French bread, toasted
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  • 2  ounces
    prosciutto, cut into thin strips
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  • 1/3  cup
    crumbled feta cheese
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  •  
    Fresh tarragon sprigs (optional)
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Directions
1.
In a 4-quart Dutch oven combine peas and broth. Bring to boiling; reduce heat. Simmer, covered, for 6 minutes. Add lettuce and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes more or until peas are tender. If desired, use a slotted spoon to remove 1/3 cup peas; reserve for garnish. Stir in tarragon. Cool slightly.
2.
Transfer one-fourth of the soup to a blender or food processor. Cover and blend or process until nearly smooth. Repeat with remaining soup, blending or processing one-fourth at a time. Return all of the soup to Dutch oven. Stir in half-and-half to reach desired consistency; heat through. Do not boil. Add salt and pepper to taste.
3.
Top each serving with a slice of French bread, some prosciutto, and some feta cheese. If desired, garnish each serving with reserved peas and a tarragon sprig.
4.
Makes 6 servings (8 cups)
Nutrition information
Calories 341, Total Fat 12 g, Saturated Fat 6 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 1120 mg, Carbohydrate 41 g, Total Sugar 9 g, Fiber 9 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 63%, Calcium 20%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
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