Creamy Pea Soup from National Dairy Council
Creamy Pea Soup from National Dairy Council is a gluten free main course. One serving contains 252 calories, 21g of protein, and 3g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your Autumn event. If you have leeks, carrots, ham, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Place a soup pot over medium heat and add the onions, celery, carrots, leeks, garlic, thyme and bay leaves. Sweat vegetables covered for 10 minutes, stirring regularly.
Add the chicken stock and simmer for one hour.
Remove bay leaves and thyme and add frozen peas. When peas are cooked (1-2 minutes), add fat-free or low-fat lactose-free milk and bring to a boil.
Remove from heat and carefully puree in a blender.
Add nutmeg and ham cubes and salt or pepper to taste. Ladle soup into bowls and garnish with croutons if desired.