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.
2 tablespoons fresh chervil, or tarragon leaves for garnish (optional)
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.
126 calories;3 g fat(0 g sat); 6 g fiber; 17 g carbohydrates; 9 g protein; 84 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 2,443 IU vitamin A; 26 mg vitamin C; 49 mg calcium; 2 mg iron; 742 mg sodium; 462 mg potassium
Vitamin A (49% daily value), Vitamin C (43% dv), Folate (21% dv)
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.