California Skinny Sweet Pea Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8 1-cup servings

Using 1% milk, this recipe cuts fat and calories to give it its "skinny moniker." The soup features russet potatoes, sweet peas, fresh mint, scallions and Greek yogurt.

Ingredients

3 cups Real California 1% milk
3 cups reduced-sodium chicken broth
1 cup russet potatoes, peeled, diced
6 scallions, whites only, sliced thin
12 large fresh mint leaves
4 cups shelled sweet peas, fresh or frozen
Salt and freshly ground white pepper to taste
1/2 cup non-fat Real California sour cream or Greek-style yogurt

Steps

1. In saucepan, bring milk and broth to a simmer and add potatoes. Cook, partially covered, about 10 mins. or until potatoes are tender.

2. Add scallions and mint leaves; simmer for 5 mins. Add peas and cook about 5 mins. or until peas are tender but still bright green. If using frozen peas, cook 2 to 3 mins. or just until peas are soft. Cool soup quickly in large pot of ice water to retain color.

3. Purée in blender until smooth. Just before serving, heat soup over low heat and season with salt and white pepper. [Note: To serve soup cold, place pot with blended soup in large pot of ice water and stir until cold or place in refrigerator for several hours or overnight.]

4. Ladle into bowls and garnish each serving with 1 tbsp. sour cream or yogurt.
Recipe by the California Milk Advisory Board

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources