Spring Pea Soup
Recipe: #12350
March 29, 2014
Categories: Side Dishes, Peas, Potatoes, Native American, Birthday, Fathers Day, Mothers Day, Sunday Dinner, Valentine's Day, Gluten-Free, Frozen Vegetables, more
"This is a recipe I found in a Taste of Home magazine but I made a few changes to it as I found the original recipe a bit bland. This is the amended recipe. If gluten intolerant make sure you are using gluten free broth."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (521.8 g)
- Calories 157.4
- Total Fat - 2.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 4.4 mg
- Sodium - 1478.1 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 6 g
- Sugars - 6.7 g
- Protein - 8.9 g
- Calcium - 47.3 mg
- Iron - 2.1 mg
- Vitamin C - 39.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large saucepan, sauté potatoes and onions in butter over medium heat until lightly browned.
Step 2
Stir in broth, add peas and bring to a boil.
Step 3
Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender.
Step 4
Cool slightly.
Step 5
In a blender, process soup in batches until smooth.
Step 6
Return all to the pan; heat through.
Step 7
Stir in chives and sprinkle with bacon.
Tips
No special items needed.
1 Reviews
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