Creamy Pea Soup with Garlic Croutons
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
210
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 10.72 g | (11 %) | ||
| Fat | 4.22 g | (4 %) | ||
| Carbohydrates | 33.37 g | (22 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 262.62 mg | (32,828 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 3.95 mg | (33 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 87.62 μg | (29 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 1.35 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 377.67 mg | (9 %) | ||
| Calcium | 69.62 mg | (7 %) | ||
| Magnesium | 47.68 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2.5 μg | (1 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 2.07 g | |||
| Cholesterol | 10.48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices Toast
- 1 garlic clove
- olive oil
- 1 shallot
- 150 grams starchy potatoes
- 500 grams Peas
- 800 milliliters Chicken broth
- salt
- freshly ground white peppers
- ½ tsp brown sugar
- 1 Tbsp lemon juice
- 1 pinch freshly grated Nutmeg
- 2 Tbsps Crème fraiche
Preparation steps
1.
Cut the white bread into small cubes. Peel and mince the garlic. Heat 2 tablespoons of olive oil in a large pan and sauté the bread cubes and garlic until golden brown on all sides. Remove from the pan and drain on paper towels.
2.
Peel and finely chop the shallot. Peel and dice the potatoes. Heat 2 tablespoons of olive oil in a large pot and sauté the shallot and potatoes until golden brown. Add the peas and poultry broth to the pan and season with salt and pepper. Cover and simmer for 15 minutes over medium heat. Puree with an immersion blender until smooth. Bring the soup to a boil and stir in the brown sugar, lemon juice, nutmeg and crème fraîche. Ladle the soup into bowls and garnish with the garlic croutons.
