Serves 6 – 8

Fresh peas are available starting in the spring and are a perfect food to enjoy during the Easter holiday. This soup also works well with frozen peas, so you can enjoy the sweet, fresh flavor of this dish all year round.

• 2 sp vegetable oil
• 1 cup chopped onion
• 1½ tsp minced fresh garlic
• 4 cups frozen green peas
• 3 cups chicken or vegetable stock
• 1 cup peeled diced potatoes
• Pinch salt & freshly ground black pepper
• 2 Tbsp low-fat sour cream
• ¼ cup chopped fresh mint or parsley

1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion and garlic for five minutes or until the onion is soft and lightly browned. 2. Stir in 3½ cups of the peas, (reserving ½ cup of peas for garnish), stock, potatoes, salt and pepper. Bring to a boil, and then reduce the heat to a simmer. Cover and cook for 15 minutes. 3. Transfer the soup to a blender or food processor and purée until smooth, working in batches if necessary. 4. Ladle into individual bowls. Garnish with a dollop of sour cream and remaining ½ cup peas and sprinkle of mint.

Prep Time: 10 minutes Cook Time: 20 minutes

Nutritional Analysis Per Serving
Calories 146 Protein 7 .7 g Fat 3.2 g Saturated Fat 0.9 g Carbohydrates 21.5 g Cholesterol 4 mg Sodium 215 mg Fiber 5.4 g

T I P
If using fresh peas, add during the last five minutes of cooking time.