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!
