Spring Pea & Scallion Soup

2.9 (9)
Spring Pea & Scallion Soup

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.

Yield: 4 servings
Active Time: 30
Total Time: 30


  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups chopped scallions, (about 3 bunches)
  • 4 cups reduced-sodium chicken broth
  • 3 cups shelled fresh peas (4 1/2 pounds unshelled), or frozen peas
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons fresh chervil, or tarragon leaves for garnish (optional)


  1. 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.
  2. 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.
  3. Ladle soup into bowls. Garnish with chervil (or tarragon), if desired, and serve.


Nutrition Per Serving

calories 141
fat 3 g (1 g sat, 2 g mono)
cholesterol 5 mg
carbohydrates 19 g
protein 10 g
fiber 6 g
sodium 340 mg
potassium 264 mg

Nutrition Bonus Vitamin A (50% daily value), Vitamin C (45% dv), Folate (20% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1/2 fat

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