Directions:
- Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes, stirring occasionally.
- Add the flour and cook for 1 minute while stirring. Slowly add the broth, scraping up any browned bits. Bring to a simmer and cook for 5 minutes.
- Add the peas to the soup and simmer until tender, 5 to 7 minutes.
- Puree the soup in batches in a blender (or food processor) until smooth.
- Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt and pepper to taste before serving.
- To Make Ahead.
- This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days. It cannot be frozen. Reheat over low heat and proceed with step 3.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.62 Kcal (622 kJ) | ||
| Calories from fat | 61.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 422.35mg | 18% | |
| Potassium | 262mg | 6% | |
| Total Carbs | 16.05g | 5% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 1.7mg | 10% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 63.91 Kcal (268 kJ) | ||
| Calories from fat | 26.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 11% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 6% | |
| Sodium | 181.63mg | 18% | |
| Potassium | 112.67mg | 6% | |
| Total Carbs | 6.9g | 5% | |
| Sugars | 2.06g | 19% | |
| Dietary Fiber | 1.97g | 18% | |
| Protein | 3.08g | 14% | |
| Vitamin C | 7mg | 27% | |
| Iron | 0.7mg | 10% | |
| Calcium | 14.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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