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Spring Pea Soup

Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. —Denise Patterson, Bainbridge, Ohio
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    6 servings (1-1/2 quarts)

Ingredients

  • 2 cups cubed peeled potatoes
  • 2 tablespoons butter
  • 6 cups chicken broth
  • 2 cups fresh or frozen peas, thawed
  • 2 tablespoons minced chives
  • Microgreens, optional

Directions

  • In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts
1 cup: 133 calories, 5g fat (2g saturated fat), 15mg cholesterol, 1012mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 5g protein.

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