heat the oil and butter in a large pan
add the onion and cook over a medium heat, stirring often, until soft but not coloured
stir in celery and potatoes, cover and cook over a low heat for 3 mins.
add stock and bring to the boil. cover and simmer for 15mins
stir in the peas and mint and bring back to the boil, simmer gently for 4mins.
Blitz with a hand held blender unytil almost smooth
season with black peper and stir in the creme fraiche.
return to the pan and reheat.
serve with crusty bread
will keep in fridge for up to three days and is also good for freezing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.4mg||6 %|
|Sodium 842.7mg||29 %|
|Potassium 326.7mg||9 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.1g|
|Protein 2.1g||3 %|
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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: 164
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