Try this Creme Pea Soup Francaise recipe, or contribute your own.
Suggest a better descriptionPut peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green color. Drain. Reserve broth. Puree heavier part of mixture in a blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put puree, milk and 4 cups of stock or bouillon in saucepan and heat to boiling point. Add sugar and stir and cook for 10 minutes or until soup has thickened slightly. Blend egg yolks with cream and mix with the soup. Season to taste and garnish with shredded lettuce cooked 1 minute in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel a lot better. Taken from the Martin County Guide. Marilee Schabo
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 206 | ||
Calories from Fat: 105 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 427.7mg | 132 % | |
Sodium 224.6mg | 8 % | |
Potassium 268.6mg | 7 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 11.5g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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