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Serves 8 (1/2 cup servings)

• 1 pound fresh peas, shelled (or 10-ounce package frozen green peas)
• 2 green onions, chopped
• 1/8 teaspoon thyme
• Pinch of sugar
• 2 cups chicken broth
• 1 cup milk
• Salt and pepper, to taste
• Nutmeg, freshly grated to garnish
• Shredded carrot, to garnish 

Cooking Directions
Place peas, green onion, thyme, sugar and broth in medium saucepan.

Bring to a boil, reduce heat, cover and simmer 10 minutes. Let mixture cool slightly.

Puree, in batches, in food processor or blender.

Stir in milk, season with salt and pepper.

Cover and refrigerate 4 hours or overnight.

Garnish servings with freshly grated nutmeg and shredded carrot.

Serving Suggestions
If fresh late spring peas are available, substitute for the frozen peas. This chilled soup tastes of springtime, and makes a perfect first course before an elegant ham dinner.

Nutrition Facts
Calories 70 calories; Protein 4 grams; Fat 1 grams; Sodium 270 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 10 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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