Spring Pea Soup

June 19 00:00 2003 Print This Article
Spring Pea Soup

Yield: 6 servings


  • 1 teaspoon extra virgin olive oil
  • 1 small sweet onion (such as Vidalia) finely chopped
  • 1 boiling potato (about 4 oz.) peeled and cut into 1/2-inch cubes
  • 1/2 tsp. salt
  • 3-1/2 cups water
  • 1 lb. frozen baby peas, thawed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoons low-fat sour cream (optional)
  • Fresh mint leaves, minced (optional)


  1. Heat oil in a large, heavy saucepan over moderate heat. Add onions and cook, stirring occasionally, until soft, about 2 to 3 minutes. Add potato and salt and cook, stirring, another 2 minutes. Add water, cover and simmer until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
  2. Cool slightly, then pure in small batches in a blender. Force mixture through a very fine mesh sieve into a saucepan. Reheat and season to taste with salt and pepper.
  3. Top each serving with a dab of sour cream and fresh mint leaves.

    Nutritional Info Per Serving:
    Calories: 86
    Fat: 1 g
    Protein: 4 g
    Carbohydrate: 15 g
    Dietary Fiber: 4 g
    Sodium: 280 mg

Source: AICR

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