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Chilled Pea Soup Recipe
|Shelled peas||3⁄4 Pound (Fresh Or Frozen)|
|Frozen peas||10 Ounce (1 Package)|
|Potato||1 Medium, sliced|
|Onion||1 Medium, sliced|
|Lettuce||1 , quartered|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Lemon||1⁄2 , juiced|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
|Whipped cream||1 Tablespoon, salted|
|Salted whipped cream||1⁄2 Cup (8 tbs) (For Decoration)|
Calories 570 Calories from Fat 345
% Daily Value*
Total Fat 39 g60.1%
Saturated Fat 24.2 g120.9%
Trans Fat 0 g
Cholesterol 145.1 mg
Sodium 268.2 mg11.2%
Total Carbohydrates 44 g14.5%
Dietary Fiber 11.6 g46.3%
Sugars 13.9 g
Protein 13 g26.2%
Vitamin A 187.8% Vitamin C 145.9%
Calcium 15.3% Iron 20.7%
*Based on a 2000 Calorie diet
1 In a large aucepan, put peas,potato,onion and lettuce.
2 Add in half the quantity of chicken stock and bring to a boil.
3 Cover and simmer for about 15 minutes.
4 In an electric blender, add the contents of the pan.
5 Blend to form a smooth puree.
6 Return the puree to the pan and add the remaining stock.
7 Simmer for 5 minutes.
8 Gradually stir in cream and lemon juice and add salt and pepper for seasoning.
9 Cool the soup and correct the seasoning.Chill until ready to serve.
10 Serve the soup in individual bowls, garnished with very thin slices of lemon and swirl of lightly salted whipped cream.