Spring Pea Soup

Serves N/A

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Directions

MIX all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender. TRANSFER vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream. SERVE warm sprinkled with mint.

Ingredients

  • 1/2 cup KRAFT Light House Italian Reduced Fat Dressing
  • 2 cups cubed peeled potatoes (1 inch)
  • 2 pkg. (9 oz. each) frozen peas and pearl onions
  • 2 cans (14 oz. each) low sodium chicken broth
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
  • 2 Tbsp. chopped fresh mint

Parsed from recipe text (no separate ingredient records).

Comments

Prep Time: 5 min Total Time: 20 min Makes: 7 servings, 1 cup each Special Extra If desired, you can also garnish each serving with additional 1 Tbsp. BREAKSTONE''S Reduced Fat or KNUDSEN Light Sour Cream. It will add 20 calories, 1.5g of fat and 1g of saturated fat per serving. Fun Idea Prepare soup as directed along with a second vegetable soup of a different color. Pour 1/2 cup of each soup at the same time into each soup bowl to create a 2-colored restaurant look.