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Categories: Appetizers, Soups, Vegetarian

Sugar snap pea soup

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn't have farmers markets. Today, with the variety of fresh produce available, I can prepare a hearty ... Read more

Total time: 1 hour | Serves 6
  • 1 large ear corn
  • 1 1/2 pounds snap peas, ends trimmed and strings removed
  • Water (about 3 cups)
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • Grated Parmesan, for garnish

Step 1Using a sharp knife, remove the kernels from the ear of corn. Spoon the kernels into a small bowl and set aside.

Step 2Cut both ends off the snap peas, pulling off the threadlike strings. In a large pot, add the snap peas and enough water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes, still a little crisp. Cool. Break each snap pea in half, removing any remaining string.

Step 3Working in two batches, place the snap peas in a blender with the cooking liquid and blend until a smooth puree. Pour into the pot, add the corn and the salt and pepper. Reheat the soup gently over medium-low heat. Spoon a ladleful of hot soup into the bottom of warm shallow soup bowls and sprinkle with grated Parmesan.

Each serving:
57 calories; 834 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 3 grams protein; 2.91 grams fiber.
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