Gourmet Pea Bisque

Name: Gourmet Pea Bisque
Total time: 45 min
Yield: 4
Ingredients: 1 Leek (sliced into rings, washed, and dried); 1 Tbsp butter; 2 cups freshly shelled or frozen peas; 3 cups vegetable stock; 0.375 cup cream; 4 Tbsps Crème fraiche; salt; peppers; sugar; 2 slices white Bread; 1 Tbsp butter; mint (to garnish)

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Health Score:

62 / 100

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 45 min.

Ready in

Calories:

279

calories

Calories

How many calories can I eat?

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)

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 %)

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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

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Ingredients

for

servings

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

For the croutons: 2 slices white Bread; 1 Tbsp butter; mint (to garnish)

How healthy are the main ingredients?

Leek salt sugar mint

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Preparation steps

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.

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.

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.