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SWEET PEA AND MINT SOUP
from "Real Simple® magazine"

You can ladle this soup (chilled or at room temperature) into shot glasses or espresso cups and serve as an appetizer on a tray. No spoons required.

Hands-on time: 15 minutes
Total time: 15 minutes

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

2 10-ounce packages (4 cups) frozen peas, thawed slightly
3/4 cup fresh mint leaves
4 scallions, roughly chopped
3 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt
1 teaspoon granulated sugar

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PREPARATION

Place all the ingredients in a blender. Purée until smooth, at least 1 minute. To serve, pour into individual bowls.
To freeze:
Ladle the soup into large resealable bags. Store for up to 3 months.
(NOTE: No rewarming necessary.)
NUTRITION INFORMATION
CALORIES 194 (29% from fat); FAT 6g (sat 4g); PROTEIN 9g; CHOLESTEROL 15mg; SODIUM 638mg; FIBER 7g; CARBOHYDRATE 26g


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Birds Eye Frozen Green Peas - $2.29/ea
 13oz
 
  Organic Mint - $2.99/ea
 0.75oz
 
  Kitchen Basics Natural Vegetable Cooking Stock - $3.89/ea
 32fl oz
 
  Ocean Mist Farms Scallions - $1.99/ea
 5.5oz
 
You May Already Have
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
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