Pea Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
319
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 400 grams Peas (fresh or frozen)
- 1 tsp freshly grated ginger
- 800 milliliters Beef broth (or vegetable broth)
- 6 slices Bacon
- 100 milliliters Whipped cream
- 1 splash lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Peel and finely dice the shallot and garlic. Sweat in some butter and then add the peas and ginger. Sauté briefly, deglaze with the broth and bring to a boil. Simmer for about 15 minutes.
2.
Meanwhile, fry the bacon until crispy in a separate pan. Drain on paper towels.
3.
Add the cream to the soup and then purée smoothly. Depending on the desired consistency, add extra broth or simmer for a while longer. Season with lemon juice, salt and pepper.
4.
Pour the soup into bowls, and serve with crumbled bacon over the top.
