Pea soup
Did you know that adding peas lowers the GI of a dish?
Ingredients
1⁄2 ounce butter (unsalted butter)
2 leek (washed, drained, chopped)
1 teaspoon thyme (fresh)
1 clove garlic (finely chopped)
1 1⁄2 pints broth (chicken broth, vegetable broth)
10 ounces peas (shelled before measuring)
1 head lettuce (round lettuce, washed and chopped up)
1 tablespoon mint (optional, finely chopped)
seasoning (salt and freshly ground black pepper to taste)
Instructions
Melt the butter in a saucepan.
Cook leeks with thyme and garlic on low heat. Cook until soft but not yet brown.
Add the broth and bring to a boil.
Add peas and lettuce and continue cooking until the peas are tender.
Stir in the mint and add black pepper to your liking.
Serve with croutons for added flavor.
Yield
4 servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Notes
Be careful not to overcook the peas or they'll end up mushy.
For a vegetarian soup substitute 1/2 oz butter with 1 Tbs olive oil and chicken stock with the same amount of vegetable stock.
Source
easy, simmer
soups, appetizers, diet
American food recipes
Food in U.S.A.
Food in U.S.A.