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Sweet Pea Soup

Egg Salad Tea Sandwiches
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Serves 6 to 8| Hands-On Time: | Total Time:


  • 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


  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.
October, 2006

Nutritional Information

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

Quick Tip

For an extra bit of protein, stir in 1 cup frozen shelled edamame that has been thawed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.