This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better."
I had a lovely warm pea soup like this at a restaurant recently but there was something missing. The pea soup was sweet and a bit salty with just a hint of mint flavor. The roasted chicken thighs rounds that out with a nice savory flavor and makes this a great meal. Serve it with a side salad and you are good to go.
The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.
4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers hot or cold.
|1 lb||boneless skinless chicken thighs (leave whole)|
|2 tsp||olive oil|
|1 medium||onion (diced)|
|2 cups||no salt added vegetable stock|
|16 ounces||frozen peas|
|1 tsp||dried peppermint|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot, add the chicken thighs to the pan and roast for about 20 minutes. Turn the chicken thighs once or twice.
While the chicken is cooking, place the olive oil in a large sauce pan over medium high heat.
Add the diced onions and cook for about ten minutes. Stir frequently and adjust the heat so the onions don't brown.
Add the vegetable stock, peas, water, salt, and peppermint.
Bring to a slow boil, then reduce the heat and simmer for 20 minutes.
Puree the soup in a blender.
Remove the chicken from the oven and let cool slightly. Cut into large chunks and add to the pureed soup.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 282||Calories from Fat 65|
|% Daily Value|
|Total Fat 6g||12%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 24g||7%|
|Dietary Fiber 7g||26%|
|Vitamin A 17%||Vitamin C 86%|
|Calcium 7%||Iron 16%|
|Vitamin K 32 mcg||Potassium 668 mg|
|Magnesium 74 mg|