Try this Cold Minted Pea And Buttermilk Soup recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan simmer the peas in the broth, covered, for 10 minutes. Transfer the mixture to a blender, add the mint and the buttermilk, and puree the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold. Makes about 2 1/2 cups, serving 2. Gourmet May 1992
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 1 servings | ||
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Calories: 104 | ||
Calories from Fat: 22 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 879.3mg | 30 % | |
Potassium 415.6mg | 11 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.9g | ||
Protein 8.9g | 13 % | |
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: 104
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