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Pea Soup

http://www.eatingwell.com/recipes/pea_soup.html

From EatingWell:  EatingWell on a Budget (2010), March/April 2011

A simple pea soup makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the produce section is looking bleak.

8 servings, about 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 6 cups peas, fresh or frozen
• 1/2 cup water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition

Per serving : 131 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 18 g Carbohydrates; 7 g Protein; 6 g Fiber; 431 mg Sodium; 419 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

• Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.