Great mid week recipe or dinner party starter
Heat oil and butter in a saucepan over medium heat. Add chopped onion, celery and leek and cook, stirring, for 5 minutes or until soft but not browned. Add potato, mint leaves, bouquet garni and chicken stock and simmer for 5 minutes until potato is soft. Add peas and cream and simmer for a further minute, then remove 2-3 tablespoons of peas and set aside. Remove the garni and puree the mixture until smooth. Return the reserved peas to the pan and reheat the soup gently over low heat. Serve the soup wIth croquet or croutons garnished with snow pea sprouts.
Add as an additional garnish, a few drops of pumpkin seed oil or cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 161 | ||
Calories from Fat: 49 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 12mg | 4 % | |
Sodium 293.2mg | 10 % | |
Potassium 482.8mg | 13 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.9g | ||
Protein 7.7g | 11 % | |
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: 161
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