Servings: 4
Calories: 190kcal
Ingredients
- 3 ½ cups peas frozen
- 3 cups chicken broth or vegetable broth low sodium
- 4 large shallots chopped
- 3 cloves garlic chopped
- 2 tablespoons lemon juice fresh
- ½ cup mint leaves loosely packed
- ¼ cup heavy cream
- ½ tablespoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
- Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
- Serve warm.
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Notes
Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons
Nutrition
Serving: 4g | Calories: 190kcal | Carbohydrates: 26g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 1534mg | Potassium: 596mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1434IU | Vitamin C: 71mg | Calcium: 81mg | Iron: 3mg
Equipment
Saucepan
Blender
*Nutrition information is a rough estimate.
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