California Skinny Sweet Pea Soup


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

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 peas, ...

View full recipe at Spry Living


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