Split-Pea Soup with Caramelized Onions And Cuminseed
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INGREDIENTS
INSTRUCTIONS
In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf. While peas are cooking, in a heavy skillet saute onion and cuminseed in oil over moderately high heat, stirring, until golden brown. In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste. Makes about 4 cups. Gourmet February 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1567g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 629 | ||
| Calories from Fat: 114 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.7g | 17 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 7.8g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2424.8mg | 84 % | |
| Potassium 1905.9mg | 50 % | |
| Total Carbohydrate 107.3g | 32 % | |
| Dietary Fiber 29.7g | 119 % | |
| Sugars, other 77.5g | ||
| Protein 28.4g | 41 % | |
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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. |
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Calories per serving: 629
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