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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The words pea soup usually bring hearty dried split peas to mind, but this onemade with basil pesto and frozen green peashas a fresh herbal sweetness. Ingredients:
1 small onion, finely chopped |
1 medium carrot, thinly sliced |
1 medium celery rib, thinly sliced |
1 3/4 cups reduced-sodium chicken broth |
2 cups water |
1 pound frozen peas (3 3/4 cups) |
1/4 cup store-bought basil pesto plus additional for serving |
Directions:
1. Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
2. Calories 169, Total fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 632mg, Carbohydrate 21g, Fiber 6g, Protein 7g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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