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| Difficulty: | moderate |
| Preparation: | 30 min |
| Ready in: | 45 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 309 | 15% |
| Protein | 8 g | 16% |
| Fat | 20 g | 25% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 25 g | 10% |
| Roughage | 4 g | - |
| Saturates | 12 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
For the soup
| 1 | Leeks sliced into rings, washed, and dried |
| 1 tablespoon | butter |
| 2 cups | freshly shelled or frozen peas |
| 3 cups | vegetable stock |
| ⅜ cups | cream |
| 4 tablespoons | Crème fraiche |
| salt | |
| peppers | |
| sugar |
Directions
1 For the soup: Heat the butter in a saucepan and sweat the leek until tender. Add the peas and vegetable stock and simmer for 15 minutes.
2 Puree until smooth (keeping back a few peas if desired), pass through a sieve, and pour back into the pan. Stir in the cream (return the whole peas to the pan), season with sugar, salt, and pepper and reheat.
3 For the croutons: Cut the crusts off the bread, cut into cubes and fry in butter on all sides. To serve, ladle into bowls, sprinkle with croutons and place a few blobs of crème fraiche in each bowl. Serve garnished with mint.
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