Pea and Arugula Soup
This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 143 |
| pro | 10 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 7 g |
| chol | 8 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 17% |
| vit A | 14% |
| vit C | 30% |
| folate | 39% |
-
3 cups (750 mL) lightly packed arugula leaves
4 cups (1 L) chicken or light-colour vegetable stock
4 cups (1 L) shelled fresh peas (1-1/4 lb/625 g)
6 cloves garlic
4 green onions, chopped
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) 18% cream
Preparation:
Pick out 12 of the smallest arugula leaves and set aside for garnish.
In saucepan, bring stock to boil; add peas, garlic, onions, salt and pepper. Reduce heat, cover and simmer until peas are tender, about 10 minutes. Add arugula; stir until wilted.
In batches, transfer to blender or food processor and purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days.)
Return to clean saucepan; bring to simmer. Ladle into bowls; stir in cream to create swirls. Garnish with reserved arugula.
Additional Information
-
To Use Frozen Peas: Add for last 3 minutes of cooking.
Source
Canadian Living Magazine: June 2004
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