Monday, April 22, 2013

Spring Pea Soup

It's the quintessential lunch; soup and salad or soup and a sandwich. I really enjoy accompanying a salad, sandwich or wrap with a soup.  It rounds out the meal and you'll be less likely to overindulge too. Unlike other recipes that use chicken stock, I use vegetable stock, which enhances the flavor of the peas and gives it a light spring taste. If you want to trim some of the calories, use skim milk and fat free half & half. 

Serves 2
1 cup frozen peas, defrosted
1/2 tablespoon canola oil
1/2 tablespoon light butter
3 - 4 shallots, small dice
1/2 teaspoon salt
2 garlic gloves, crushed
5-6 leaves fresh basil, finely chopped
1 tablespoon fresh flat leaf parsley, finely chopped
1 cup vegetable stock
1/2 cup milk (use your preference, whole, 2%, skim etc)
1/2 cup half and half

In a medium stainless steel pot heat the oil and butter over medium heat and add shallots, sprinkle with 1/4 teaspoon salt, saute for 3 minutes. Next add garlic gloves, basil and parsley, cook for another 2 minutes and add stock and the peas. Cover and cook over medium low heat for 5-7 minutes.
Using either a blender or immersion stick blender, process until smooth. Stir in milk and half & half, heat through but do not boil. Add remaining salt or season to taste.

Serve with dollop of sour cream and a light spring salad or wrap. ENJOY!


  1. Ooohhhh me being a soup fan this looks delish!

  2. I think you might like it and it cooks fast.