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Creamy Pea Soup
Source: 3-A-Day of Dairy

Pea soup with carrots and celery.

Prep Time: 10 minutes
Cook Time: 80 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 311.0
Total Carbs 34.7 g
Dietary Fiber 6.3 g
Sugars 12.1 g
Total Fat 6.4 g
Saturated Fat 2.4 g
Unsaturated Fat 0.4 g
Potassium 266.1 mg
Protein 26.0 g
Sodium 263.8 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 1/2 Meat , 1 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  yellow onion
2 each  medium celery stalks
2 each  medium carrots
4 each  fresh leeks
5 each  medium garlic cloves
0.125 tsp  ground thyme
2 each  bay leaves
5 cup  low fat unsalted chicken broth
4 cup  Peas, baby, frozen
4 cup  lowfat milk
0 1/4 tsp  ground nutmeg
1 1/2 cup  roasted lean ham, diced
1 pinch  salt and pepper
1 cup  plain croutons
  1. Place a soup pot over medium heat and add the onions, celery, carrots, leeks, garlic, thyme and bay leaves.
  2. Sweat vegetables covered for 10 minutes, stirring regularly.
  3. Add the chicken stock and simmer for one hour.
  4. Remove bay leaves and thyme and add frozen peas.
  5. When peas are cooked (1 to 2 minutes), add milk and bring to a boil.
  6. Remove from heat and carefully puree in a blender.
  7. Add nutmeg and ham cubes and salt or pepper to taste.
  8. Ladle soup into bowls and garnish with croutons if desired.

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