back to cookbook
Pea Soup with Mint
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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 ⅓ 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)
back to cookbook
print shopping list
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week