California Skinny Sweet Pea Soup


  • 3 c Real California 1% milk
  • 3 c reduced-sodium chicken broth
  • 1 c peeled and diced russet potato
  • 6 scallions, whites only, sliced thin
  • 12 large fresh mint leaves
  • 4 c shelled fresh or frozen sweet peas
  • ½ c non-fat Real California sour cream or Greek-style yogurt
  • + 1 more ingredients
    • salt and freshly ground pepper

In a saucepan, bring milk and broth to a simmer and add potatoes. Cook, partially covered, about 10 minutes or until potatoes are tender. Add scallions and mint leaves; simmer for 5 minutes. Add peas and cook about 5 minutes or until peas are tender but still bright green. (If using frozen ...

View full recipe at Relish


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