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)
- 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 Bonus: Vitamin A (50% daily value), Vitamin C (45% dv), Folate (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fat