Wednesday, 20 April 2011
Spring Pea Soup Recipe
The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Spring Pea Soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spring Pea Soup.
Prep: 10 min. Cook: 35 min.
4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives
In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).
Nutrition Facts: about 1 cup equals 99 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 759 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.
From Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p147
More Side Dish Recipes:
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Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli
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