Though freshly shelled peas are optimal, thawed frozen peas are also fine.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
MethodIn large saucepan, heat oil over medium heat; cook onions until softened, about 2 minutes. Stir in lettuce; cover and cook, stirring occasionally, until wilted, about 5 minutes.
Stir in broth, 1/2 cup (125 mL) water, peas, sugar, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes.
In blender, puree soup, in batches, until smooth. Strain into large bowl, pressing on solids. Whisk in buttermilk; transfer to airtight container and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Ladle into bowls. Garnish with goat cheese and dill.
Nutritional facts Per each of 8 servings: about
- Sodium 421 mg
- Protein 7 g
- Calories 115.0
- Total fat 6 g
- Potassium 361 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 12.0
- Folate 40.0
- Calcium 8.0
- Vitamin A 24.0
- Vitamin C 27.0