Spring Pea Soup

5
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"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 recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Related

Gerry

Have family members that love cream soups, and yes they loved this one! Used bacon drippings and went with the optionals. Great soup Bea!

review by:
(31 Aug 2017)