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    SWEET PEA AND MINT SOUP
    from "Real SimpleŽ 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

    Print recipe
    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


    Product nutrition and information
     Quantity Ingredients Est.Price
      Birds Eye Green Peas - $2.29/ea
     16oz bag
     
      Mint - $2.49/ea
     Farm Fresh
     
      Kitchen Basics Natural Vegetable Cooking Stock - $3.79/ea
     32oz
     
      Scallions - $0.99/ea
     5.5oz, Farm Fresh, bunch
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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