Serving tip: Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans.
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Minted Green Pea and Buttermilk Soup
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Ingredients
- 2 teaspoons olive oil or butter
- 1 cup finely chopped sweet onion, such as Vidalia
- 1½ pounds frozen or fresh (shelled) green peas
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- 4 cups fat-free, reduced-sodium vegetable broth
- 2 cups low-fat buttermilk
- Fresh mint sprigs, for garnish
Instructions
- Heat oil or butter in a large pot or Dutch oven. Sauté onion on low heat until softened. Add peas, mint, parsley, and broth, stirring well. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes.
- Working in batches, purée in a blender until smooth. Again working in batches, press soup through a fine sieve, discarding pea fibers. Add buttermilk to strained soup, plus salt and pepper to taste. Chill. Serve with a sprig of mint.
Recipe Notes
Nutrition Facts
Minted Green Pea and Buttermilk Soup
Amount Per Serving
Calories 120
% Daily Value*
Cholesterol 2mg
1%
Sodium 281mg
12%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 120 cal, 15% fat cal, 2g fat, 1g sat fat, 2mg chol, 7g protein, 19g carb, 4g fiber, 281mg sodium
