Recipe
Soup, Chili & Stew
Spring Pea Soup with Spinach and Basil
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee Select frozen petite green peas | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| 2 c. packed baby spinach | ||
| ¼ c. chopped green onions | ||
| 2 tsp. basil paste | ||
| ½ c. Hy-Vee skim milk | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Bring peas and broth to a boil in a large saucepan. Simmer for 3 minutes. Add spinach and green onions. Simmer, covered, for 4 to 6 minutes more or until spinach is wilted. Stir in basil paste. Cool slightly.
- Transfer half the soup to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return all the soup to the saucepan. Stir in milk; heat through. Do not boil. Add salt and pepper to taste.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbohydrates: 19g
- Protein: 7g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 6%