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Dilled Buttermilk-Pea Soup

Ingredients

• 1 14-ounce can reduced-sodium chicken broth
• 2 cups shelled peas or one 10-ounce package frozen peas
• 1 cup torn spinach
• 1/4 cup chopped onion
• 1 tablespoon snipped dill or savory or 1/2 teaspoon dried dill or savory, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup buttermilk
• Dill sprigs with flowers (optional)

Directions

1. Combine all ingredients except buttermilk and dill.
2. Simmer, covered, for 10 to 15 minutes for peas (5 to 6 minutes for frozen peas).
3. Cool mixture slightly.
4. Transfer pea mixture, half at a time, to a blender and blend until smooth.
5. Return pureed mixture to saucepan.
6. Stir in buttermilk.
7. Heat through.
8. Garnish with dill sprigs.

Attribution