Serve this soup with a sandwich or a salad for a delicious lunch or light supper.
Active time: 15 minutes Start to finish: 35 minutes
1 large onion, coarsely chopped
2 teaspoons minced peeled fresh ginger
2 tablespoons unsalted butter
3/4 teaspoon ground cardamon
2 (14- to 15-oz) cans chicken broth
2 (10-oz) packages frozen peas
Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes.
Puree soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.
Makes about 6 1/ 2 cups.
Calories 105; Prot. 5.8 g.; Fat 4 g.; Na 225 Fiber 4 g.
Adapted from Gourmet magazine by Marlene Long
