Dilled Buttermilk-Pea Soup
Date: Mar. 5th, 2019 - 1:00 PM
Ingredients
1 (14 ounce) can reduced-sodium chicken broth
2 cups shelled fresh peas or one 10-ounce package frozen peas
1 cup torn fresh spinach
¼ cup chopped onion
1 tablespoon chopped fresh dill or savory or ½ teaspoon dried dill or savory, crushed
¼ teaspoon salt
⅛ teaspoon ground pepper
½ cup buttermilk
Fresh dill sprigs with flowers (optional)
Preparation
- Combine broth, peas, spinach, onion, the chopped or dried dill (or savory), the salt, and pepper in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until the peas are very tender. Cool mixture slightly.
- Blend the pea mixture, half at a time, in a blender until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprig.
