Creamy Pea Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 94.4 μg | (157 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Peas (frozen)
- 1 stalk Leeks
- 150 grams Celery root
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 100 milliliters Whipped cream
- Chervil (for garnish)
Preparation steps
1.
Thaw peas. Rinse, trim and slice leeks crosswise into rings. Peel and finely dice celery, onion and garlic. In a pot, sauté leeks, celery, onion, garlic and peas in 2 tablespoons butter. Add broth and simmer over low heat, about 20 minutes.
2.
Remove crust from toast and cut into cubes. Fry toast in remaining butter until golden-brown. Drain on paper towels.
3.
Add cream to soup and puree until smooth. If needed, simmer soup a few minutes more to reduce further, or add additional broth to thin to desired consistency. Season with salt, pepper and nutmeg. Ladle soup into bowls and serve sprinkled with croutons and chervil.
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