Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 309 kcal | (15%) | |
| Protein | 8 g | (16%) | |
| Fat | 20 g | (25%) | |
| Carbohydrates | 25 g | (10%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 4 g | (13%) |
Recipe author: 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 |
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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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