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Ingredients
for
4
Pea Soup with Smoked Fish
30 min., ready in 50 min.
Time:
346
calories
Calories:
Health Score:
82 / 100
Ingredientsfor
- Ingredients
- ½ stalk Leeks
- 350 grams Frozen pea
- 150 grams Celery root
- 1 Tbsp clarified butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 3 slices Toast
- 60 grams smoked Salmon
- 200 grams Whipped cream
- 1 splash lemon juice
- fresh parsley (for garnish)
Preparation
1.
Rinse leeks, trim and cut into rings. Peel celery and dice. Heat clarified butter in a pan and briefly fry leeks and celery. Add peas, mix, add broth and season with salt and pepper. Simmer for about 15 minutes.
2.
Remove crust from bread, cut into 1 cm (approximately 1/2 inch) cubes and toast in a frying pan with melted butter until golden brown. Cut salmon into strips.
3.
Puree soup with an immersion blender. As required, let simmer a little or add broth to reach desired consistency. Add half of cream to the pot, stir and season with lemon juice, salt and pepper. Whip remaining cream in a bowl until stiff and fold into the soup prior to serving. Serve soup in soup bowls, cover with croutons and salmon and garnish with parsley.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |