Ingredients
1 tablespoon butter
2 cloves garlic, minced
2 cans (15 oz.) Libby's Naturals Sweet peas, drained
2 cups vegetable broth
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup buttermilk (at room temperature)
4 slices bacon, cooked and crumbled
1/4 cup plain Greek yogurt
1 tablespoon butter
2 cloves garlic, minced
2 cans (15 oz.) Libby's Naturals Sweet peas, drained
2 cups vegetable broth
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup buttermilk (at room temperature)
4 slices bacon, cooked and crumbled
1/4 cup plain Greek yogurt
Instructions
1. Melt butter in large pot over medium. Add garlic; sauté 1 minute. Add peas; stir and cook 1 minute. Stir in broth, chili powder, salt and pepper. Bring to boil, reduce heat and simmer 2 minutes. Slowly mix in buttermilk. Simmer another 2 minutes then remove from stove.
2. To puree soup, carefully add to blender (or use immersion blender directly in pot.)
3. Divide soup into four bowls. Top each one with 1 tablespoon Greek yogurt and crumbled bacon.
1. Melt butter in large pot over medium. Add garlic; sauté 1 minute. Add peas; stir and cook 1 minute. Stir in broth, chili powder, salt and pepper. Bring to boil, reduce heat and simmer 2 minutes. Slowly mix in buttermilk. Simmer another 2 minutes then remove from stove.
2. To puree soup, carefully add to blender (or use immersion blender directly in pot.)
3. Divide soup into four bowls. Top each one with 1 tablespoon Greek yogurt and crumbled bacon.
