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Dilled Buttermilk-Pea Soup
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)
1Combine 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.
2Blend 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.