Summer Sweet Pea Soup Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: butter or low-fat butter substitute,
1 cup: coarsely chopped onions,
4 cup: defatted chicken broth,
2 pkg: frozen peas, defrosted (10 oz ea),
1/2 cup: coarsely chopped fresh mint leaves,
1/2 cup: heavy cream,
1: salt to taste,
1: white pepper to taste,
6: red radishes, cut into 1/8 dice, fo, r garnish
Directions:
This soup should be very velvety smooth, so be sure to strain it.
Freshly snipped chives would be just right for a garnish along with
the radishes.
1. Melt butter or butter substitute in a large, heavy pot over low
heat. Add onions and cook, stirring occasionally, about 10-12 minutes
or until wilted.
2. Add the chicken broth and peas. Bring to a boil, reduce heat to a
simmer and cook, partially covered, for 15 minutes. Stir in the mint
and cool slightly.
3. Puree the soup in a blender or food processor in small batches
until completely smooth, pouring each batch through a strainer into a
bowl to remove any skins from the peas. Use the back of a wooden
spoon to mash the solids gently, extracting any excess liquid.
4. Stir in the cream and season to taste with salt and pepper. Cover
and chill well in the refrigerator until serving time.
5. To serve, ladle small portions into demitasse cups. Garnish each
portion with diced radishes.
Per approximately 1/3 cup serving: 58 calories, 5 grams fat, 14
milligrams cholesterol.
Yield: 12 servings
Source from luhu.jp
Freshly snipped chives would be just right for a garnish along with
the radishes.
1. Melt butter or butter substitute in a large, heavy pot over low
heat. Add onions and cook, stirring occasionally, about 10-12 minutes
or until wilted.
2. Add the chicken broth and peas. Bring to a boil, reduce heat to a
simmer and cook, partially covered, for 15 minutes. Stir in the mint
and cool slightly.
3. Puree the soup in a blender or food processor in small batches
until completely smooth, pouring each batch through a strainer into a
bowl to remove any skins from the peas. Use the back of a wooden
spoon to mash the solids gently, extracting any excess liquid.
4. Stir in the cream and season to taste with salt and pepper. Cover
and chill well in the refrigerator until serving time.
5. To serve, ladle small portions into demitasse cups. Garnish each
portion with diced radishes.
Per approximately 1/3 cup serving: 58 calories, 5 grams fat, 14
milligrams cholesterol.
Yield: 12 servings
Source from luhu.jp
Tags
Soups