Pea Soup with Sausages
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 18.09 g | (18 %) | ||
| Fat | 25.52 g | (22 %) | ||
| Carbohydrates | 39.4 g | (26 %) | ||
| Sugar added | 0.57 g | (2 %) | ||
| Roughage | 9.17 g | (31 %) |
more nutritional values
| Vitamin A | 708.32 mg | (88,540 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 5.66 mg | (47 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 148.15 μg | (49 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 2.22 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34.67 mg | (36 %) | ||
| Potassium | 381.02 mg | (10 %) | ||
| Calcium | 108.81 mg | (11 %) | ||
| Magnesium | 67.58 mg | (23 %) | ||
| Iron | 4.39 mg | (29 %) | ||
| Iodine | 7.35 μg | (4 %) | ||
| Zinc | 1.85 mg | (23 %) | ||
| Saturated fatty acids | 14.79 g | |||
| Cholesterol | 69.47 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams frozen Peas
- 1 stalk Leeks
- 60 grams butter
- 1 l Beef broth (prepared)
- 1 pc Sugar cube
- 1 bunch parsley
- 6 Tbsps Whipped cream
- salt (pepper)
- 2 slices Toast
- 1 Tbsp butter
- 2 Cooked sausages
Preparation steps
1.
Rinse and trim ends from leeks, then cut crosswise into thin strips. Melt butter in a saucepan and sauté leeks. Add peas and cook over low heat, about 15 minutes. Gradually pour a little broth. Puree peas with liquid until smooth and stir in remaining broth. Season with sugar and salt and bring to a boil again. Rinse parsley, pat dry, finely chop and stir half of it, along with cream, into the soup.
2.
Heat sausages in boiling water and let stand a few minutes.
3.
Remove crust from bread and cut into cubes. Fry bread cubes in melted butter on all sides until crispy. Cut sausage into slices.
4.
Divide soup among bowls and top with croutons, sausage slices and remaining chopped parsley.
