Topped with sour cream and garnished with mint, this pea soup is an elegant dish. (Hard to believe it starts with frozen peas and pearl onions!)
What You Need
Original recipe yields 7 servings
1/2 cup KRAFT Lite House Italian Dressing
2 cups cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. chopped fresh mint
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Let's Make It
Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender.
Transfer vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream.
Serve warm sprinkled with mint.
This soup can be made ahead of time and served chilled. Store in tightly covered container in the refrigerator until ready to serve.
If desired, you can also garnish each serving with additional 1 Tbsp. BREAKSTONE''S Reduced Fat or KNUDSEN Light Sour Cream. It will add 20 calories, 1.5g of fat and 1g of saturated fat per serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.