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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|
|Freshly ground black pepper||To Taste|
|Salted whipped cream||1⁄2 Cup (8 tbs) (For Decoration)|
Calories 614 Calories from Fat 358
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 24.6 g122.8%
Trans Fat 0 g
Cholesterol 148.7 mg
Sodium 439.8 mg18.3%
Total Carbohydrates 48 g16%
Dietary Fiber 11.4 g45.8%
Sugars 16 g
Protein 16 g32.2%
Vitamin A 187.9% Vitamin C 147.5%
Calcium 15.5% Iron 22%
*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.