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2 Ratings
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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.

Source: EatingWell Magazine, May/June 1998


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

126 calories; protein 9.2g; carbohydrates 17.4g; dietary fiber 5.5g; sugars 6.4g; fat 2.8g; saturated fat 0.4g; vitamin a iu 2442.6IU; vitamin c 26.1mg; folate 84.5mcg; calcium 49.5mg; iron 2.4mg; magnesium 36.2mg; potassium 462.2mg; sodium 741.6mg; thiamin 0.3mg.

1 starch, 1/2 fat