Pea Soup
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp Canola oil
- 70 milliliters dry white wine
- 300 grams Peas (frozen)
- 700 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- white peppers
- Nutmeg (freshly grated)
- 2 Tbsps lemon juice
- 1 handful Basil
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
1.
Peel and finely chop the onion and garlic. Sweat in the oil until translucent, then deglaze with the wine. Add the peas, then pour in the broth. Cover, and simmer for 10 minutes over low heat. Puree with an immersion blender, then pass through a fine strainer. Mix in the cream, then season to taste with salt, pepper, nutmeg, and lemon juice.
2.
Rinse, dry, and chiffonade the basil. Cut the bread into small cubes, and cook in the butter for 2-3 minutes until golden brown.
3.
Mix the soup until forthy, and transfer into bowls. Top with the croutons and basil, and serve.
