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INGREDIENTS

Servings
  • 6 Tbsp. unsalted butter, cut into pieces
  • 2 cups small diced onions
  • 2 qt. chicken stock
  • 1-1/2 qt. shelled fresh or thawed frozen green peas
  • 1/2 cup packed fresh mint leaves
  • 1 cup PREMIUM Fine Cracker Meal
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh chives

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 200
Total fat 9g
Saturated fat 5g
Trans fat 0.5g
Cholesterol 25mg
Sodium 740mg
Carbohydrate 22g
Dietary fiber 5g
Sugars 7g
Protein 8g
Calcium 4%DV
Iron 10%DV

DIRECTIONS

  1. Melt  butter in 6-qt. saucepot on medium heat. Add onions; saute until translucent. Stir in stock, peas and mint; bring to boil. Reduce heat to medium-low. Cook 20 min., stirring occasionally.
  2. Whisk  in PREMIUM Cracker Meal, salt and pepper. Cook 5 min., stirring occasionally. Remove from heat.
  3. Puree  soup, in batches, in food processor or blender. Return to saucepot to reheat, if necessary.
  4. Ladle  1 cup soup per serving. Top with 1 Tbsp. sour cream and 1 tsp. chives.
  5. Substitute:

    For a vegetarian version, substitute vegetable stock for the chicken stock.

    TIP:

    Fresh shelled peas may cause the soup to become starchy. Adjust thickness of soup with additional stock, if needed.

    Serving Suggestion:

    Serve with packets of PREMIUM Saltines.

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