Try this Chilled Pea Pod Soup recipe, or contribute your own.
Suggest a better descriptionSnap ends and remove strings from pea pods. Melt butter in heavy large saucepan over medium heat. Saute pods and onions until onions are tender, about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup as finely as possible in batches in processor using on/off turns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead.) Just before serving, ladle soup into individual bowls. Top with dollop of creme fraiche and fresh tarragon sprig. Garnish with fresh peas if desired.
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 696 | ||
Calories from Fat: 663 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.7g | 98 % | |
Saturated Fat 46.1g | 231 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 193.8mg | 60 % | |
Sodium 981.2mg | 34 % | |
Potassium 383.9mg | 10 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 5.3g | ||
Protein 4.6g | 7 % | |
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: 696
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