Garden Pea Bisque

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Garden Pea Bisque
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 kcal(19 %)
Protein17.53 g(18 %)
Fat23.63 g(20 %)
Carbohydrates28.87 g(19 %)
Sugar added0 g(0 %)
Roughage5.02 g(17 %)
Vitamin A363.06 mg(45,383 %)
Vitamin D0.64 μg(3 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.38 mg(35 %)
Niacin8.39 mg(70 %)
Vitamin B₆0.65 mg(46 %)
Folate77.05 μg(26 %)
Pantothenic acid1.38 mg(23 %)
Biotin3.96 μg(9 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C45.11 mg(47 %)
Potassium867.91 mg(22 %)
Calcium105.29 mg(11 %)
Magnesium54.68 mg(18 %)
Iron3.11 mg(21 %)
Iodine7.55 μg(4 %)
Zinc1.18 mg(15 %)
Saturated fatty acids13.34 g
Cholesterol87.82 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
1 ⅔ cups
floury potatoes (finely diced)
1 cup
cup
3 cups
2 ¾ cups
Snap pea (cut into small pieces)
1 handful
Chervil (leaves plucked)
cup
Nutmeg (freshly grated)
½ cup
smoked Salmon (cut into strips)

Preparation steps

1.
Melt the butter in a pan and fry the onions until translucent. Add the potatoes and peas and fry together briefly.
2.
Pour in the wine and stock. Season with salt and ground black pepper and simmer over a medium heat for around 20 minutes, adding the sugar snap peas and half the chervil after 10 minutes.
3.
Blend the soup to a fine purée and strain through a sieve, then heat through again.
4.
Whip the cream until stiff and put 4 tbsp to one side. Stir the rest of the cream into the soup. Season to taste with salt, ground black pepper and nutmeg.
5.
Divide the soup between soup bowls and serve garnished with the remaining cream, strips of salmon and chervil leaves.