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. Source: EatingWell Magazine, May/June 1998

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Ingredients

Directions

  • 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.

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  • 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

126 calories; 2.8 g total fat; 0.4 g saturated fat; 742 mg sodium. 462 mg potassium; 17.4 g carbohydrates; 5.5 g fiber; 6 g sugar; 9.2 g protein; 2443 IU vitamin a iu; 26 mg vitamin c; 84 mcg folate; 49 mg calcium; 2 mg iron; 36 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 1 stars
06/07/2014
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