Pea Soup
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 79.6 μg | (133 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams frozen Peas
- 1 bunch scallions
- 70 grams butter
- 1 l Beef broth (from a jar)
- 1 pinch sugar
- 100 grams Whipped cream
- salt
- peppers
- 2 slices Toast
- 1 Tbsp butter
- 4 Tbsps Crème fraiche
- peppers (for garnish)
Preparation steps
1.
Rinse and chop the scallions into thin rings. Melt 50 grams (approximately 1.75 ounces) of butter in a saucepan. Saute the scallions. Add the peas and broth. Simmer over low heat for about 20 minutes. Remove 4 tablespoons of the peas and set aside for the garnish. Pour the cream into the soup and puree well. Season with sugar, salt and pepper. Bring to a boil.
2.
Remove the crust from the toast and dice. Melt the remaining butter in a pan and fry the toast until crispy.
3.
Pour the soup into warmed plates. Mix the creme fraiche with 2 teaspoons of milk, if desired, until smooth. Garnish the soup with the creme fraiche and a few peas. Serve with pepper.
