Pea, Lettuce and Bacon Soup

Pea, Lettuce and Bacon Soup

Serves 8 Active: 30 min/Total: 30 min

2 T vegetable oil
2 onions, finely chopped
8 oz bacon strips, chopped
2 lb (32 oz) frozen baby peas
6 C 100% fat free, reduced-sodium chicken broth
1 large head iceberg lettuce, finely shredded (16 C)
Garnish: watercress sprigs

1. Heat oil in a 4 to 5 qt pot over medium heat. Add onions and bacon; cook 2 to 3 minutes or until onions are soft, but not browned. Add peas, broth and 1/2 the lettuce. Cover and bring to a boil. Reduce heat, uncover and simmer 5 minutes.
2. Let cool slightly, then puree in batches in a blender until smooth. Return to pot, add remaining lettuce and stir over medium-low heat until warmed through. Top each serving with watercress.

Per serving: 308 cal, 12 g pro, 21 g car, 8 g fiber, 21 g fat (7 g sat fat), 19 mg chol, 813 mg sod.

Notes: I can't believe it has that much fat. Must be the bacon. Good soup, though.