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Ingredients
2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to ¼ cup
Salt and pepper
4 cups chicken or other stock, or water
Nutritional analysis per serving (4 servings)
11 grams carbs; 105 milligrams cholesterol; 364 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 4 grams fiber; 503 milligrams sodium; 30 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
- Step 2
Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Private Notes