Herbed Zucchini-Pea Soup
Yield
6 - 8 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| 4 | small |
onions
thinly sliced |
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| ¼ | teaspoon |
oregano
minced, fresh |
|
| ¼ | teaspoon |
chervil
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | medium |
zucchini
thinly sliced |
|
| 2 | cups |
green peas
shelled, fresh |
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
horseradish
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | x |
lemon
sliced rounds |
*
|
| 1 | x |
zucchini
sliced rounds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 4 | small |
onions
thinly sliced |
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 1.3 | ml |
oregano
minced, fresh |
|
| 1.3 | ml |
chervil
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | medium |
zucchini
thinly sliced |
|
| 473 | ml |
green peas
shelled, fresh |
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
horseradish
|
|
| 5 | ml |
lemon juice
|
|
| 473 | ml |
light cream (half&half)
|
|
| 1 | x |
lemon
sliced rounds |
*
|
| 1 | x |
zucchini
sliced rounds |
*
|
Directions
Combine chicken broth, onions, parsley, oregano, chervil and salt and pepper to taste in large saucepan and bring to boil.
Add zucchini and boil until tender, about 5 minutes.
Transfer mixture to blender.
Cook peas in boiling salted water until tender.
Drain. Add to blender and purée until smooth.
Add sugar, horseradish and lemon juice and blend thoroughly.
Mix in half and half.
Cover and refrigerate at least 5 hours.
Adjust seasoning with salt and pepper.
Ladle soup into bowls.
Garnish with lemon and zucchini rounds.
