Pea Soup with Wieners
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
767
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 106.2 μg | (177 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 600 grams Peas (fresh or frozen)
- 800 milliliters Beef broth (or vegetable broth)
- 100 milliliters Whipped cream
- 1 handful finely chopped parsley
- 8 Hot dogs
- 1 splash lemon juice
- salt
- 1 tsp Horseradish (from a jar)
- freshly ground peppers
Preparation steps
1.
Peel the shallot and garlic and dice finely. Sauté until translucent in hot butter and add 400 grams (approximately 1 pound) peas. Briefly sauté, deglaze with the broth and bring to a boil. Simmer quietly about 10 minutes.
2.
Puree the soup with the cream and the parsley finely and pass through a fine sieve. Put back in the pot and cook to the desired consistency, adding extra broth or letting reduce. Add remaining peas and the wieners to the soup and cook for 5-6 minutes until heated through, do not allow to boil.
3.
Season with lemon juice, salt, horseradish and pepper and serve.
