Green Garden Pea Soup

I found this a pleasant change from the traditional dried split pea soup. Use croutons and a bit of shaved Parmesan as a garnish. Serve with a crusty roll and a salad.

Serves 4

 

1 ½ tablespoons olive oil  

1 cup diced onion

1 cup diced celery

1 tablespoon flour

¾ cup diced carrots

4 cups fresh or frozen peas (thawed)

2 cups organic chicken broth

½ teaspoon salt

1 teaspoon sugar

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

1 cup lowfat milk (2%)

 ¼ cup light sour cream

Optional:

Top the serving bowl with Shaved Parmesan Cheese and/or croutons

  

In a heavy large saucepan over medium high heat, warm the oil until hot but not smoking. Sauté onion and celery (3 to 4 min) until the onion is soft.   

Add the flour, stirring it for one minute.  Add the carrot, peas, broth, salt, sugar, and red and black pepper.  Bring the liquid back to a boil, reduce it to medium low, and simmer it for about 15 minutes (until the vegetables are tender).

In a blender or food processor, purée the veggies/broth mixture in batches and return it to the saucepan.

Stir in the milk and sour cream. Simmer the soup another 2 to 3 minutes.

 Serve, garnish, and enjoy!