Dutch-style Pea Soup with Bacon, Potatoes and Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 120.5 μg | (201 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,400 mg | (35 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Peas (frozen or fresh)
- 1 stalk Leeks
- 1 Celery
- 1 garlic clove
- 400 grams waxy potatoes
- 2 Tbsps butter
- 2 sprigs thyme
- 1 l Beef broth
- 2 bay leaves
- 1 tsp peppercorns
- 3 Juniper berries
- 100 grams Bacon (thinly sliced)
- salt
- freshly ground peppers
Preparation steps
Thaw peas and drain. Rinse thoroughly and drain well.
Halve the leeks lengthwise, rinse thoroughly and cut crosswise into strips. Rinse celery, trim and cut into pieces. Chop the greens finely. Peel the garlic and chop finely. Peel the potatoes and cut into bite-sized pieces. Melt the butter in a large saucepan and sauté the vegetables (except the celery leaves and peas) with the sprigs of thyme in it. Add the broth. Place spices in a tea infuser and add to the saucepan. Cover and simmer on medium heat about 20 minutes. Meanwhile, cut the bacon into thin strips. Add the peas, half the celery leaves and bacon and continue to cook for 10 more minutes. Remove the infuser and thyme and season the soup with salt and pepper. Ladle into preheated soup bowls and serve sprinkled with the remaining celery greens.
