Fresh Pea Soup with Poached Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the soup
- 1 shallot
- 1 Tbsp butter
- 300 grams peas
- Pastry flour
- 700 milliliters chicken stock
- 75 grams Snow peas
- Tarragon
- 6 Tbsps Whipped cream
- salt
- peppers
- sugar (to taste)
Preparation steps
For the soup: Peel and finely chop the shallots. Heat the butter in a large saucepan. Add the shallots and cook until soft. Set 2 tablespoons of the peas aside for garnish. Add the remaining peas to the saucepan and cook briefly. Add the flour and cook until toasted. Stir in the stock. Simmer until the peas are soft, about 12-15 minutes.
Rinse the snow peas and blanch in a pot of boiling salted water for 1-2 minutes. Drain, rinse with cold water and drain again.
For the poached eggs: Bring a pot of water to a boil with 2 teaspoons of salt and 2-3 tablespoons of vinegar. Place a bowl of salted water to the side. Crack the eggs into a cup and add to the water separately. Use a tablespoon to keep the white around the yolk of the eggs. Simmer for 4-6 minutes. Remove with a slotted spoon and place in the salted water.
For serving: Rinse the tarragon, shake dry, pluck leaves and chop. Reserve some whole leaves for garnish. Puree the pea mixture with an immersion blender. Stir in the tarragon, cream, reserved whole peas, and snow peas, and heat until warm. Divide the soup between 4 bowls. Arrange an egg on top of each bowl. Serve the soup garnished with the tarragon.
