Tuesday, March 15, 2011

Easy Pea Soup

This recipe uses frozen peas in place of fresh, because....well I have other stuff to than shell peas.  The soup is topped with homemade croutons which I made from left over bread which I cut into cubes, tossed with garlic salt and toasted in the oven until crisp. 

1 tablespoon butter
1 shallot, minced
3 pounds frozen peas
2 cups water
4 tablespoons fat free half and half
salt and pepper to taste
  1. Melt the butter in a large stock pot over medium heat.  Add the shallot and cook for about 2 minutes stirring occasionally. 
  2. Add the peas and the water, and bring to a boil.  Lower the heat to a simmer and cover the pot and allow to cook for 15 minutes, stirring occasionally. 
  3. Ladle the peas and some of the cooking liquid into a food processor or blender.  Using caution, process until smooth.  Be careful, as the soup will be very hot. 
  4. Strain the soup if you desire ( I did not strain mine), and return the soup to a clean stock pot.  Add the fat free half and half, and reheat the soup, but do not allow the soup to boil.
  5. Serve warm and top with croutons. 
Serves 4:  Calories 162, 6 grams of fat, 0 grams of fiber

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