Pea Soup with Scallions Recipe
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This versatile side-dish soup goes well with grilled or broiled beef or pork. Try this creamy soup with ham for your Easter dinner.
Ingredients
- 2 Tbsp unsalted butter
- 1-1/4 cups chopped scallion (about 8)
- 3 boxes (10 oz each) frozen peas, thawed
- 1 can (14 oz) low-sodium chicken broth
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup half-and-half
- 1/2 tsp salt
- 14 pea pods, for garnish
- In a medium saucepan, melt butter over medium heat. Add scallion and cook until wilted, about 4 min. Add peas and broth, increase heat to medium high and bring to a simmer. Add cheese and half-and-half; stir to combine. Transfer to a blender, in two batches, and blend until smooth.
- Stir in salt; add pepper to taste. Serve warm or chilled (refrigerate, loosely covered, until cold, about 1 hr or up to 1 day). Garnish with pea pods, if desired. Makes 7 cups.
- Calories 180, Total Fat 7.5 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 535 mg, Carbohydrate 20 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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