Monday, March 14, 2011

Not-Green Pea & Potato Soup & Pea Sprout Update

Not-Green Pea & Potato Soup with Buttermilk
Not-Green Pea & Potato Soup with Buttermilk
If the words "pea soup" conjure up visions of Linda Blair's head swinging crazily on her shoulders, take heart. The fresh or frozen sweet English peas in this soup float in a flavorful broth thickened with mashed russet potatoes. The comfort-food flavors of potatoes and peas are brightened by the tang of whole milk buttermilk, and the entire thing comes together in about 25 minutes. Combine that with the healthy nutrition content, and I think it's a real winner. I hope you will, too.

Not-Green Pea & Potato Soup with Buttermilk

14 1/2 ounces lower sodium, fat free chicken stock (or vegetable stock for you vegetarians)
1 pound russet potatoes, peeled and diced
1/4 cup diced onion
2 tablespoons minced celery
8 ounces fresh or thawed frozen peas
2 cups hot water
1 cup buttermilk
Salt and ground black pepper

In 3 quart pot, combine chicken broth, potatoes, onion, and celery. Cover, bring to a boil, then reduce heat to  simmer and cook for 12 minutes or until potatoes are tender. Remove pot from heat and mash the potatoes with whatever broth is left using a potato masher. It's okay to have chunks; this is a rustic soup.

To the potatoes, add water, milk, and peas. Bring to a simmer, uncovered and stirring frequently, for about 6 minutes or until peas are tender (but still bright green). Adjust seasoning (salt & pepper). Stir well before ladling into bowls. Serves about 4, and each serving is only 186 calories, with 12 grams of protein, 5 grams of fiber, and only about 1 gram of fat. Oh yeah.

Pea Sprouts
The peas I planted have sprouted! :-)

With love, from me to you,

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