Gourmet Pea Bisque
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
279
calories
Calories
Healthy, because
Even smarter
Nutritional values
Pea soup is extremely healthy because it is full of nutritious vegetables and it is a light, low calorie way to get a serving of vitamins and fiber.
Serve this as a starter for your next dinner party or as a meal with some bread on the side.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- 1 Leek (sliced into rings, washed, and dried)
- 1 Tbsp butter
- 2 cups freshly shelled or frozen peas
- 3 cups vegetable stock
- ⅜ cup cream
- 4 Tbsps Crème fraiche
- salt
- peppers
- sugar
Preparation steps
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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