Peas and Mint Soup: A light and healthy soup with the goodness of peas, hint of mint and the creaminess of sour cream. Add stalks of mint to the chicken stock. 2. In a deep pan take some olive oil, ...

Add the peas, bring back to the boil ... To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.

Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to ...

If you love fresh, creamy roasted red pepper and tomato soup like you get at a bakery or deli, you’ll love the fresh flavor ...

4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, ...

Lentils are combined with zucchini, eggplant, red peppers, and tomatoes for a cozy, colorful soup with ... finish to the creamy mixture of mung beans, lentils, and pigeon peas.

Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld blender until smooth. Remove from heat ...

and crushed red pepper to reserved drippings in skillet. Cook, stirring occasionally, until leek is tender and begins to brown, 4 to 5 minutes. Reduce heat to medium-low. Stir in peas, cream ...

The soup base is mirepoix (onion, carrot and celery) punched up with garlic and red pepper flakes. It’s big flavor with less fat and calories. Fresh black-eyed peas are a gift of summer.

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired ... then blend the soup until smooth. Return to the saucepan and add the cream. Reheat gently, check ...