Gourmet Pea Bisque
(0 votes)
(0 votes)
Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
309
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 | 309 kcal | (15 %) | ||
| Protein | 8.15 g | (8 %) | ||
| Fat | 20.15 g | (17 %) | ||
| Carbohydrates | 24.66 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 348.44 mg | (43,555 %) | ||
| Vitamin D | 0.36 μg | (2 %) | ||
| Vitamin E | 0.97 mg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.68 mg | (22 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 68.43 μg | (23 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 1.79 μg | (4 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 10.72 mg | (11 %) | ||
| Potassium | 186.69 mg | (5 %) | ||
| Calcium | 101.42 mg | (10 %) | ||
| Magnesium | 36.05 mg | (12 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 4.97 μg | (2 %) | ||
| Zinc | 0.87 mg | (11 %) | ||
| Saturated fatty acids | 12.42 g | |||
| Cholesterol | 53.19 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 Leek (sliced into rings, washed, and dried)
- 1 tablespoon butter
- 2 cups freshly shelled or frozen peas
- 3 cups vegetable stock
- ⅜ cup cream
- 4 tablespoons 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.
Current Recipe Search
