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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This has become a spring and summer staple paired with tuna- or egg-salad sandwiches. It couldn't be simpler or tastier. The nice green color of the soup is especially inviting when it's served up in white bowls. -CL Reader Ingredients:
1 (10-ounce) package frozen petite green peas, thawed and divided |
1 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup reduced-fat sour cream |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place 2 tablespoons peas in a small bowl, and set aside. Combine remaining peas, broth, and sour cream in a blender; process until smooth. Strain mixture through a fine sieve into a bowl; discard solids. Stir in salt and pepper. Cover and chill thoroughly. Ladle 1/2 cup soup into each of 5 bowls; top each serving with about 1 teaspoon peas.
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