Summer Fresh Pea Soup
"We love this soup in the summer with fresh garden peas but will also work with frozen, for vegetarian option use vegetable broth in place of chicken, after I puree the soup I sometimes add more cooked whole peas, the amounts may be doubled successfully but keeping the garlic at 4-6 cloves"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (287.1 g)
- Calories 363.9
- Total Fat - 21.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 19.3 mg
- Sodium - 464.3 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 8.6 g
- Sugars - 9.9 g
- Protein - 10.7 g
- Calcium - 59.3 mg
- Iron - 2.5 mg
- Vitamin C - 61.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium saucepan heat butter over medium-high heat. Add in onion; saute until softened (about 5 minutes). Add in garlic and chili flakes; cook stirring for 2 minutes or until softened). Add in broth, fresh peas and 1 teaspoon salt; bring to a boil. Reduce heat to low and simmer for 20 minutes or until the peas are very tender.
Step 2
Using a hand blender carefully puree the soup until smooth (or you may process in a food processor or blender). To the pureed soup add in 2 tablespoons whipping cream and reheat. Season with black pepper to taste. Ladle/divide into bowls. Add in croutons.
Tips
No special items needed.
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