Pea Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the soup
- 150 grams starchy potatoes
- 150 grams Celery root
- 2 sprigs mint
- 2 shallots
- olive oil
- 150 grams Peas fresh or frozen (thawed)
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp Lime juice
- salt
- freshly ground peppers
Preparation steps
For the soup, peel rinse potatoes and celery with a vegetable peeler and cut both into small 1 cm (approximately 1/2 inch) cubes. Rinse mint, shake dry and pluck off leaves from stems. Peel shallots and finely dice. Heat 2 tablespoons oil in a medium saucepan and sauté shallots, celery and mint leaves until shallots are translucent. Add potatoes and peas, sauté and then add broth. Simmer over low heat for 15-20 minutes.
Puree pea soup with an immersion blender and strain through a fine sieve into another pot. If needed press the soup through the sieve with a ladle.
Bring pureed soup to a boil and then gradually stir in cream. If the soup is too thick, add some more broth. If it is too thin, let simmer a bit.
Season to taste with lime juice, salt and pepper and transfer to deep plates or soup bowls.
Serve drizzled a bit of olive oil drizzled and garnished with mint leaves.
