Sweet Pea Soup

Egg Salad Tea Sandwiches
Annie Schlecter
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preparation
10
minutes
cooking
20
minutes
Serves 6 to 8

Ingredients

4
tablespoons
unsalted butter
2
cups
finely chopped yellow onion
5
cups
low-sodium chicken or vegetable broth
8
cups
frozen green peas (from four 10-ounce packages), thawed slightly
1 1/2
cups
loosely packed fresh mint leaves
2
teaspoons
kosher salt
2
teaspoons
granulated sugar

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
  2. Add the broth, peas, mint, salt, and sugar. Remove from heat.
  3. Transfer half the mixture to a blender or food processor and puree until smooth. Repeat with the remaining soup.
  4. To serve the soup cold, transfer it to a bowl, cover, and refrigerate for at least 3 hours and up to 24 hours.
  5. To serve the soup hot, return it to pan and place over medium heat until warmed through. Ladle into teacups.
September 2006

Nutritional Information

  • Per Serving
  • Calories 277
  • Fat 10 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 909 mg
  • Protein 15 g
  • Carbohydrate 36 g
  • Sugar 13 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 80 mg
What does this mean? See Nutrition 101.

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