Green pea soup
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 93, total fat 2 G., saturated fats G., proteins 0 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 93, total fat 2 G., saturated fats G., proteins 0 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
This bright and light green pea soup will bring a summery feeling even in winter, as it can be made with either fresh or frozen peas. With a minimum of ingredients, the soup is incredibly delicious and nutritious. And it takes less than half an hour to prepare. Simmer the peas in broth with sautéed onions, add tarragon for a fresh flavor, and blend everything together. Serve the soup hot or cold. Add a little yogurt or sour cream for a creamier taste. This soup is ideal for those watching their weight and following a healthy diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (300 g) bag of frozen peas
- 1 teaspoon olive oil
- 1 large onion, chopped (about 1 1/2 cups)
- 2.5 tbsp. lightly salted chicken broth
- 3/4 tsp dried tarragon
- 0.5 tsp salt
- 4 tsp low-fat yogurt, optional
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, heat the olive oil over medium-low heat. Add the onion, cover, and cook, stirring occasionally, for about 5 minutes until softened. Pour in the broth, add the tarragon, salt, and a little black pepper. Bring to a boil. Then add the peas and cook until defrosted.
- Blend the soup in two batches until smooth. If serving hot, pour the soup back into the pan and bring to a boil. If serving cold, refrigerate the soup. Then ladle into bowls, stir in the yogurt, and make yogurt swirls on the surface.
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