Dilled Buttermilk-Pea Soup

Dilled Buttermilk-Pea Soup

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From: Diabetic Living Magazine

Instead of adding flour to thicken this soup, cooked tender peas take a whirl in the blender and do the job themselves. Buttermilk adds a gentle tang and dill really brings out the incredible flavor in this simple 30-minute soup recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (14 ounce) can reduced-sodium chicken broth
  • 2 cups shelled fresh peas or one 10-ounce package frozen peas
  • 1 cup torn fresh spinach
  • ¼ cup chopped onion
  • 1 tablespoon chopped fresh dill or savory or ½ teaspoon dried dill or savory, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ½ cup buttermilk
  • Fresh dill sprigs with flowers (optional)

Preparation

  • Prep

  • Ready In

  1. Combine broth, peas, spinach, onion, the chopped or dried dill (or savory), the salt, and pepper in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until the peas are very tender. Cool mixture slightly.
  2. Blend the pea mixture, half at a time, in a blender until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprigs.
  • To make ahead: Prepare as directed. Cover and chill the soup for up to 24 hours before serving.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 83 calories; 1 g fat(0 g sat); 4 g fiber; 14 g carbohydrates; 6 g protein; 1 mg cholesterol; 423 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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