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Doneen Hollingsworth, Secretary of Health

peasSherried Pea Soup

SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


2 cups fresh or frozen peas
1 cup low-sodium chicken broth
pepper as desired
1 cup skim milk
2 tablespoons sherry
1/2 teaspoon grated lemon peel for garnish

Combine peas, chicken broth, and pepper in a saucepan. Bring to a boil, cover and cook until the peas are tender, about 5 minutes. Cool slightly and pour the peas and all of the liquid from the pan into a blender. Add the milk and sherry, blend until smooth. Pour the soup into a container, cover and refrigerate until cold. Pour the cold soup into chilled bowls and sprinkle each serving with a pinch of grated lemon peel. Makes 6 servings.

Nutritional Information (1 serving):
Calories: 69
Carbohydrates: 10 grams
Protein: 5 grams
Fat: 1 gram
Saturated fat: trace
Cholesterol: 1 mg
Fiber: 3 grams
Sodium: 80 mg
Potassium: 196 mg
Calcium: 65 mg
Exchanges: 1 starch

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