Frozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.
1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.
2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.
3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.
2 tsp vegetable oil
1 cup chopped onion
1 1/2 cups chopped fennel
2 tsp finely chopped garlic
3 cups chicken (or vegetable) stock
1 cup peeled and diced potato
4 cups frozen green peas
pinch of salt and pepper
1/3 cup canned evaporated milk (2%)
3 Tbsp low-fat sour cream
3 Tbsp chopped fresh mint
Nutritional Analysis per Serving
Protein 10 g
Fat 3.1 g
Saturated Fat 0.8 g
Carbohydrates 28 g
Cholesterol 4 mg
Sodium 489 mg
Fiber 7.6 g
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: Prepare up to a day in advance and reheat gently.
Nutrition Watch:Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.