Prep time 10 min.

Cook time 15 min.


2 Tbsps. butter or vegetable oil

1 cup chopped onion

2 can (15oz.each) Del Monte® Sweet Peas, drained

2 cups fresh baby spinach

4 tsps. fresh lemon juice

4 tsps. fresh thyme or 1 tsp. dried thyme

3½ cups College Inn® Chicken Broth, divided


¼ cup heavy cream or sour cream or plain Greek yogurt

prepared garlic croutons


  1. Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.

  2. Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally. Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL.

  3. Garnish with garlic croutons, if desired.


VARIATIONS: Prepare recipe as directed, except:

  • For Minted Sweet Pea Soup, use 1/2 cup fresh mint leaves instead of thyme in Step 2.
  • For Tuscan Pea Soup, add 1/2 cup fresh basil instead of thyme in Step 2. Garnish with Parmesan cheese with garlic croutons in Step 3.

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