Dilled Buttermilk-Pea Soup

By rentintin

Ingredients
  • 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)

Directions
  1. 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.

  2. 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.


Nutritional Facts

Servings
4
Calories
83
Saturated Fat
0g
Sodium
423mg
Dietary Fiber
4g
Total Fat
1g
Carbohydrate
14g
Cholesterol
1mg
Protein
6g
Exchanges
Starch: 1
Carb Choices
1

soup side dish

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