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By: G G.
| Description: | ||
| Time: | 4 hr 30 min (15 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup chopped onion 0.5 teaspoon dried marjoram leaves 0.5 teaspoon dried thyme leaves 0.5 cups low sodium vegetable stock 1 cup water 2 each packages (20 oz) frozen peas 2 cup sliced romaine lettuce 1 cup fat free sour cream 1 teaspoon paprika (garnish) |
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| Directions: | ||
| Saute onion, marjoram, and thyme in large saucepan until onion is tender, about 5 minutes. Stir in stock, peas, lettuce, and heat until boiling. Bring to simmer, covered until peas are tender, 5 to 8 minutes. Cool soup for 10 minutes. Process soup in food processor or blender until smooth. Refrigerate until chilled 3 to 4 hours. Stir in sour cream into soup; pour into individual bowls and sprinkle with paprika. | ||
| Notes: | ||
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