Creamy Pea Soup from National Dairy Council

Creamy Pea Soup from National Dairy Council

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"This filling, hearty winter soup is blended with peas and diced ham to warm any chilly night and is made with nutrient-rich fat-free or low-fat lactose-free milk."

Ingredients

1 h 30 m {{adjustedServings}} servings 241 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Place a soup pot over medium heat and add the onions, celery, carrots, leeks, garlic, thyme and bay leaves. Sweat vegetables covered for 10 minutes, stirring regularly. Add the chicken stock and simmer for one hour.
  2. Remove bay leaves and thyme and add frozen peas. When peas are cooked (1-2 minutes), add fat-free or low-fat lactose-free milk and bring to a boil. Remove from heat and carefully puree in a blender. Add nutmeg and ham cubes and salt or pepper to taste. Ladle soup into bowls and garnish with croutons if desired.
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I didn't follow the recipe precisely, rather I used full fat milk (low fat just tastes awful!) and home-made chicken stock. I also only added half the peas and blended the veg mix with the milk....