Spring Pea Soup

Ingredients

• 28 oz chicken broth low sodium canned
• 0.5 cup knudsen cream light sour
• 2 Tbsp mint leaves fresh chopped
• 0.5 cup lite house dressing italian kraft
• 18 oz peas and pearl onions frozen
• 2 cups potatoes cubed peeled (1 inch)

Equipment

• bowl
• sauce pan
• blender

Directions

1. Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender.
2. Transfer vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream.
3. Serve warm sprinkled with mint.