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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/07/2014
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. Read More
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