1 can broth, reduced-sodium chicken, 14 ounces
2 cups peas
1 cup spinach
1/4 cup onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper, black ground
1/2 cup buttermilk
1 tablespoon dill sprigs dill, with flowers (optional)
In a medium saucepan, combine broth, peas, spinach, onion, the snipped or dried dill or savory, the salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until peas are very tender. Cool mixture slightly.
In a blender, blend the pea mixture, half at a time, until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprigs.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Starch: 1
- Carb Choices