Pea Soup with Carrot Julienne
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fresh green Peas
- 1 carrot
- 50 grams butter
- 30 grams Pastry flour
- 1 egg yolk
- 4 Tbsps Whipped cream (30% fat content)
- salt
- freshly ground black peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Shells the peas. Bring 1.2 liters (about 5 cups) salted water to a boil. Add the pea shells and cook for about 20 minutes. Drain through a colander over a bowl to collect the pea broth. Discard the shells.
Peel the carrot and cut into julienne. Sauté the peas in 20 g (about 4 teaspoons) butter. Add the carrot and cook, covered, for about 8 minutes.
In a soup pot, heat the remaining butter and add the flour. Cook until foamy, then stir in the pea broth, whisking until smooth. Simmer about 10 minutes.
2.
Add the peas and carrots to the soup. Season with salt and pepper and remove from heat. Beat the egg yolk with the cream and whisk into the soup.
Serve in warmed bowls sprinkled with parsley.
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