Spring Pea & Scallion Soup

May/June 1998, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 2.9 (9 votes)

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.

Spring Pea & Scallion Soup

1 Review for Spring Pea & Scallion Soup


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.


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