Categories: Soup- stew-chowder
Ingredients
- 2 tsp. olive oil
- 1/4 cup sliced green onion
- 1 140z. can reduced-sodium chicken broth
- 2 tsp. cornstarch
- 2 cups shelled fresh peas or one 10 oz. pkg. frozen peas, thawed
- 1 Tbsp. snipped fresh mint
- 1 Tbsp. freshly squeezed lemon juice
- Lemon slices
Directions
- Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until softened. Set aside 2 Tbsp. of the chicken broth; add remaining to saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low het for 5 minutes.
- Stir cornstarch and reserved broth together in a small bowl until smooth. Add cornstarch mixture to small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.
- Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices.
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To serve hot, transfer mixture to a saucepan after blending. Stir over low heat until just heated through. Add lemon juice and slices; serve immediately.