Spinach pea soup

Serves 2 to 4

Ingredients
16 oz frozen petite peas, thawed and rinsed
2¼ cups low-sodium chicken broth
2 cups packed fresh baby spinach
4 green onions, trimmed and thinly sliced
2 tsp chopped fresh tarragon, divided
½ tsp sea salt + additional to taste
¼ tsp ground black pepper + additional to taste
1 tbsp + 1 tsp extra-virgin olive oil, divided
4 thick stalks asparagus, thinly sliced diagonally
1/2 tsp lemon zest + 1 tsp fresh lemon juice
3 tbsp crème fraîche


Preparation
1. In a blender, purée peas, broth, spinach, onions, 1½ tsp tarragon, 1/2 tsp salt and 1/4 tsp pepper. With blender running, add 1 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Meanwhile, in a medium bowl, toss asparagus, lemon zest and juice, remaining ½ tsp tarragon and 1 tsp oil; season with additional salt and pepper.

4. Divide soup among bowls; top with crème fraîche and asparagus mixture.



Nutrition Information
Serving Size: 2 1/2 cups
Calories: 426
Carbohydrate Content: 42 g
Cholesterol Content: 30 mg
Fat Content: 19 g
Fiber Content: 13.5 g
Protein Content: 19.5 g
Saturated Fat Content: 7 g
Sodium Content: 618 mg
Sugar Content: 13 g
Monounsaturated Fat Content: 10 g
Polyunsaturated Fat Content: 2 g