Pea & Pea Pod Soup Recipe

Summary

MethodDish
Main Ingredient

Ingredients

 Onion1 Medium, minced
 Minced tarragon leaves/1 tsp dry tarragon leaves1 Tablespoon
 Butter/Margarine2 Tablespoon
 Chicken broth6 Cup (96 tbs) (Regular Strength)
 Shelled peas/Frozen petite peas2 Cup (32 tbs) (Use Fresh Ones)
 Edible pod peas3⁄4 Pound (Ends And Strings Pulled Of)

Nutrition Facts

Serving size: Complete recipe

Calories 916 Calories from Fat 246

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 3671.5 mg153%

Total Carbohydrates 124 g41.4%

Dietary Fiber 36.7 g147%

Sugars 50.8 g

Protein 46 g92.9%

Vitamin A 124.1% Vitamin C 458%

Calcium 38.3% Iron 80.8%

*Based on a 2000 Calorie diet

Directions

In a 3- to 4-quart pan over medium heat, cook onion and tarragon in butter until onion is very limp, 12 to 15 minutes; stir frequently.
Add broth and shelled fresh peas.
Bring to a boil over high heat and cook until peas are just tender to bite, 2 to 5 minutes.
Add edible-pod peas and bring to a boil.
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