Minted Green Pea and Buttermilk Soup is 120 calories per serving. If you’re on the Gold Standard Plan, use it with a half sandwich or your favorite open faced “something” on rye. This soup is served chilled.
Ingredients for 8 servings:
2 tsp. olive oil
1 cup finely chopped sweet onion such as Vidalia
1 1/2 lbs. frozen green peas (of shelled fresh)
1/4 cup chopped fresh mint and extra for garnish
1/4 cup chopped fresh parsley
4 cups fat-free reduced sodium vegetable broth
2 cups low-fat buttermilk
Heat oil in a Dutch oven and saute onions until softened. Add peas, mint, parsley, and broth, stirring. Bring to a boil and then reduce heat to simmer. Partially cover, cooking for 20 minutes. Working in batches, puree in a blender until smooth. Press soup through a sieve, discarding fibers. (You don’t have to do this step, but I’m presenting the classic French pea soup here. Personally, I like country style.) Add buttermilk to soup (whether strained or not) plus salt-pepper or Mrs Dash seasonings. Chill. Serve each bowl with a sprig of mint.