Pea soup with smoked salmon
Canned chicken broth
29 oz, 2 (14 1/2-ounce) cans
1 large, baking potato, peeled and diced
1 medium, chopped
Frozen baby peas
16 oz, (1 bag)
2 oz, diced or thinly sliced
- Combine broth, potato, and onion in large saucepan and bring to boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Stir in peas, salt, and 1/4 teaspoon pepper and cook until peas are tender, about 5 minutes.
- Remove saucepan from heat and let cool 10 minutes. Pour soup into blender, in batches, if needed and blend until smooth. Return soup to saucepan and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls. Top with salmon and sprinkle with remaining 1/8 teaspoon pepper.
- Per serving: 1 cup soup and 1 1/2 tablespoons smoked salmon