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Spring Pea Soup Recipe

Spring Pea Soup Recipe photo by Taste of Home

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I've had this tried-and-true recipe for years. The pleasing pea soup is easy to prepare and has wonderful texture and flavor.—Denise Patterson, Bainbridge, Ohio

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Spring Pea Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

2 cups cubed peeled potatoes
2 tablespoons butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tablespoons minced chives

Directions

In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; cook 5-8 minutes longer or until peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives. Yield: 6 servings.

Nutritional Facts 1 cup equals 133 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 1,012 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Spring Pea Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p147

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Reviews for Spring Pea Soup

Spring Pea Soup

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Reviewed on Apr. 24, 2013 by PenniJ

1,012 mg sodium, in 1 cup of soup?? Way, way, way too much for any human. I'm wondering why so high...the chicken broth?

Reviewed on Feb. 28, 2013 by braund6101

Very good! Plan to make again for a St. Pat's potluck luncheon.

Reviewed on Jan. 12, 2013 by susanannewalker

My soup came out too thin. Maybe I did something wrong. Next time I will use less chicken broth. I also think I will try sauteing some onion with the potatoes, and adding salt and pepper. I will definitely try this again.