Spring Pea Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 12
- Cholesterol
- 19
- Sodium
- 808
- Total: 40 min
- Active: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
6 scallions, minced
Kosher salt and freshly ground black pepper
Two 10-ounce packages frozen peas, thawed
2 cups chicken stock
1/2 cup sour cream
2 teaspoons honey
1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slices
Leaves picked from 6 to 8 stems fresh basil
Directions
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.