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Place the chicken broth, water, chopped spring onions, frozen peas, edamame, salt, pepper in a medium saucepan. Bring to a boil.
Reduce heat, cover and simmer 15 to 20 minutes until peas and edamame are very tender, stirring occasionally.
Remove from heat; let stand 5 minutes.
If using asparagus tips for garnish, saute them in a bit of olive oil during the 5 minute resting period.
Place half of the soup in blender. Add in lemon juice and mint leaves; process until very smooth.
To serve, ladle the soup mixture into bowls, and top with crumbled feta.
Garnish with additional mint, asparagus tips and cracked pepper, if desired.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
42% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 9.80 g
Carbohydrates 22.7 g
Iron 0.88 mg
Fiber 5.49 g
Calcium 24.7 mg
Sample Recipe Chart:
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The chart shows both nutrition totals as well as per-ingredient nutrition.