Recipe Image

Dilled Buttermilk-Pea Soup

  • 20 m
  • 30 m
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.”


    • 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)


  • 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.
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