Sweet Pea Soup

slightly adapted from a recipe by the Meal Makeover Moms

1 Tablespoon olive oil
1 clove garlic, minced
1 small onion, 1/4″ dice
32 oz chicken or vegetable broth
16 oz frozen green peas
1 teaspoon (or more) fresh thyme (or tarragon or…)
1 Tablespoon lemon juice
1 teaspoon lemon zestkosher salt, black pepper
croutons, optional

1. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, until softened, about 7 minutes.  Add the garlic and cook for a minute more.

2. Stir in the broth and peas, bring to a boil, and simmer, uncovered, 10 minutes.

3. Let the mixture cool slightly. Transfer to a blender along with the thyme, lemon juice, and lemon zest and puree in batches until smooth and creamy. You can also use an immersion blender to puree the soup, but it won’t be as creamy, so I don’t recommend it.

4. Place the soup back in the Dutch oven over low heat. Warm through, and season with salt and pepper to taste. Top with croutons as desired.

Nutrition Information per Serving (1 cup): 110 calories, 3g fat (0g saturated), 390mg sodium, 14g carbohydrate, 5g fiber, 6g protein, 35% vitamin A, 20% vitamin C
Published in: on March 20, 2014 at 5:42 pm  Leave a Comment  
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