Creamy Pea Soup with Mussels
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
405
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 202 μg | (101 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 chili pepper
- 2 Tbsps vegetable oil
- 150 milliliters white wine
- 500 grams mussels (cleaned)
- 500 grams Peas
- ½ bunch Basil
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- Sea salt
- 4 Tbsps Ricotta cheese
Preparation steps
1.
Peel the shallot and finely chop. Rinse the chili pepper, cut in half, remove seeds and cut into very thin strips.
2.
Place half of the chili strips and diced shallots in hot oil and deglaze with white wine. Add rinsed mussels, cover and simmer for about 8 minutes. Take out the mussels and remove the meat from the shell.
3.
Rinse peas. Pour through a sieve. Boil the peas and simmer for about 10 minutes. Remove some of
4.
Serve in bowls and place a tablespoon of ricotta on top. Sprinkle with remaining chili pepper strips.
