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Recipe

Pea and Scallion Soup

Scott Phillips

Servings: 4

This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course. It’s delicious chilled, too.

Ingredients

  • 2 Tbs. unsalted butter
  • 6 scallions, thinly sliced, whites and greens separated
  • Kosher salt
  • 3 cups lower-salt chicken broth
  • Freshly ground black pepper
  • 4 cups shelled fresh peas or frozen peas, thawed
  • Heavy cream, for drizzling

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 20
      Sodium (mg): 720
      Carbohydrates (g): 23
      Fiber (g): 8
      Protein (g): 11

Preparation

  • Melt the butter in a 6- to 8-quart pot over medium heat. Add the scallion whites and 2 tsp. salt and cook, stirring often, until soft, about 2 minutes.
  • Turn the heat up to high, and add the chicken broth and 1/4 tsp. pepper; cover and bring to a boil. Add the peas, cover, and boil until just tender, about 2 minutes. Purée in a blender, then season to taste with salt and pepper. Serve drizzled with heavy cream and topped with the remaining scallion greens.

Reviews

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Reviews

  • vicali | 07/15/2017

    My favorite pea soup ever! So easy to make and so fresh and refreshing. I always use fresh peas and it is worth shelling them to get the flavor. I have not yet tried with frozen but I have been making this recipe for 2 years now and I hate waiting for the fresh peas! Will try this winter.

  • mvcarole | 04/29/2015

    This was excellent and so simple and fast to prepare. I used frozen peas and it tasted great. I will make this again often.

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