Categories: soup

Ingredients

• 2 tsp. olive oil
• 1/4 cup sliced green onion
• 1 14oz. can reduced-sodium chicken broth
• 2 tsp. cornstarch
• 2 cups shelled fresh peas or one 10 oz. pkg. frozen peas, thawed
• 1 Tbsp. snipped fresh mint
• 1 Tbsp. freshly squeezed lemon juice
• lemon slices

Directions

1. Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until softened. Set aside 2 Tbsp. of the chicken broth; add remaining to saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.
2. Stir cornstarch and reserved broth together in a small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. let mixture cool slightly.
3. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices.

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