You can use fresh or frozen peas, either of which delivers B vitamins, iron and fiber, in this soup, but if you do take the time to shell fresh peas, you will be rewarded with a special bright, springy flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add scallions and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add peas and reduce heat to low. Cover and simmer until the peas are tender, 5 to 10 minutes.

  • In batches, transfer soup to a blender and puree. (Use caution when pureeing hot liquids.) Strain through a fine sieve into another saucepan, pressing on the solids. Reheat gently. Season with salt and pepper.

  • Ladle soup into bowls. Garnish with chervil (or tarragon), if desired, and serve.

Nutrition Facts

125.7 calories; protein 9.2g 18% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 5.5g 22% DV; sugars 6.4g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 2442.6IU 49% DV; vitamin c 26.1mg 44% DV; folate 84.5mcg 21% DV; calcium 49.5mg 5% DV; iron 2.4mg 13% DV; magnesium 36.2mg 13% DV; potassium 462.2mg 13% DV; sodium 741.6mg 30% DV; thiamin 0.3mg 29% DV.

Reviews (1)

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  • 5 star values: 0
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Rating: 1 stars
I was very disappointed with this soup. I've been an Eating Well fan for years and after trying hundreds of recipes it's rare to find out that I don't like. This was one of those. It smelled good while it was cooking but that was about the only thing I enjoyed about this soup. It was very bland and definitely needs something but I won't find out what because I'm not going to try it again. Read More