Spring Pea Soup

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Spring Pea Soup

Yield 4

ingredients

• 3 tablespoons olive oil
• ½ medium white onion, diced
• 1 small shallot, roughly chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 10-oz package frozen petite green peas (sweet peas)
• ¼ cup lightly packed fresh mint leaves, chopped
• 2 tablespoons fresh flat-leaf parsley leaves, chopped
• 1/2 teaspoon salt, or to taste

Instructions

1. In a large heavy pot, heat the oil over medium heat.
2. Add the onion and shallot and cook, stirring often, until softened but not browned, about 4 minutes.
3. Add the garlic and cook until fragrant, about minute more.
4. Add the broth and bring to a boil.
5. Add the peas and heat through, stirring occasionally, until just tender and bright green, 2 to 4 minutes.
6. Remove the pot from the heat and allow to cool. Add the mint and parsley.
7. Puree the soup in a high-speed blender until velvety smooth.
8. Adjust salt if needed.

Nutrition Facts

Calories

168

Fat

10 g

Sat. Fat

2 g

Carbs

15 g

Fiber

5 g

Net carbs

10 g

Sugar

6 g

Sodium

487 mg

Protein

5 g

Cholesterol

0 mg