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Prep 10 mins
Cook 25 mins
Easy soup. The sour cream adds a creamy texture and a bit of a tang. This receipe came from Cooking Light
- Combine 1st 4 ingredients in a large saucepan; bring to a boil.
- Stir in milk; reduce heat, and simmer uncovered for 15 minutes.
- Place pea mixture in a blender; stand for 7 minutes.
- Process till smooth.
- Add mint, salt and pepper; blend for a minute.
- Transfer to large saucepan and stir in sour cream.
I made this during the blizzard--so I had to substitute fresh spinach for the romaine, and a touch of cream for the milk. I also added garlic. Instead of letting it stand in the blender, I kept it hot and pureed with an immersion blender (less to wash--and too cold for anything but hot soup) Because I was having hot, I tempered in the sour cream. The result--a lovely soup with a fresh clean taste. I will make this again. If summer ever comes, I can envision serving this as a cold soup.
Delicious, great in the summer.
Incredibly easy to make tastes delicious. Perfect for when you want something healthy but don't have much time.