This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 632 mg
- Protein 10 g
- Calories 143.0
- Total fat 4 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 17.0
- Folate 39.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 30.0