Serves: 8
Total Calories: 748
1. In a 2-quart saucepan over medium-high heat, sauté green onions in butter for about 1 minute or until limp. Stir in flour. Cook and stir over medium heat for 1 minute.
2. Add broth, peas, mint and pepper. Stirring, bring to a boil reduce heat to low, cover and simmer for 6 minutes or until peas are very tender. Remove sprig of mint. Cool slightly. Place half of the mixture at a time in a blender container cover. Blend at high speed for 1 minute or until very smooth. Transfer to a pitcher or large bowl.
3. Whisk in sour cream until well blended. Cover and chill at least 2 hours.
4. Serve in small bowls or cups. Garnish with fresh mint or a dollop of whipped cream.
To Microwave: In a 2-quart glass bowl, place green onions and butter. Microwave at 100% power (700 watts) for 1 minute or until limp. Stir in flour. Microwave at 100% power for 1 minute. Stir in broth, peas, mint and pepper. Microwave at 100% power for 5 minutes or until peas are very tender, stirring once. Remove sprig of mint and proceed as directed above.
This Minted Pea Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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