Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Pea Soup with Carrot Julienne
30 min.
Time:
287
calories
Calories:
Health Score:
75 / 100
Ingredientsfor
- 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
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.
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 %) |