SPRING PEA SOUP

Spring Pea Soup image

Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 6

Ingredients

2 cups cubed peeled potatoes
2 tablespoons butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tablespoons minced chives
Microgreens, optional

Steps:

In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.