Pea Soup with Mint
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.3 kilograms fresh peas (approximately 500 grams of shelled peas)
- 3 shallots
- 1 Tbsp mint (finely chopped)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- sugar
- 700 milliliters chicken stock (from a jar)
- 150 milliliters Whipped cream
- 25 grams Pastry flour
- 50 grams butter
- mint (for garnishing)
Preparation steps
1.
Shell pea pods. Peel shallots and chop finely. Heat butter in a saucepan and saute shallots until soft. Dust with flour and cook until lightly browned. Add broth and 100 ml (approximately 2/5 cup) of cream and bring to a boil.
2.
Add 300 grams (approximately 10 ounces) of peas and simmer, covered, for about 10 minutes on low heat. Puree soup with an immersion blender and strain through a fine sieve. Season with salt, pepper, nutmeg and a pinch of sugar. Add remaining peas and chopped mint and simmer for 3-4 minutes. Beat remaining cream until stiff and fold into soup just before serving. Garnish with mint leaves and serve.
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