- Recipes Home
- Interest Groups
Lettuce And Pea Soup Recipe
|Chicken stock||1 Quart|
|Peas||1⁄2 Pound (Fresh Or Frozen)|
|Butter||1 1⁄2 Tablespoon|
|Oil||1 1⁄2 Tablespoon|
|Saffron threads||1 Pinch (Threads Or Powder)|
Calories 198 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 12.8 mg
Sodium 300.6 mg12.5%
Total Carbohydrates 23 g7.7%
Dietary Fiber 3.5 g13.9%
Sugars 5.4 g
Protein 7 g14.9%
Vitamin A 11.4% Vitamin C 46%
Calcium 2.8% Iron 7.9%
*Based on a 2000 Calorie diet
1 Peel and dice the potatoes.
2 Peel the onion and chop very finely.
3 Wash the escarole well and dry.
4 Shred the escarole leaves.
5 In a pan, bring the chicken stock to a boil.
6 Add in the peas and boil gently until very tender.
7 Allow the liquid and peas to cool a little.
8 In a blender jar, add the peas and process in several batches.
9 In a pan, heat butter and oil.
10 Add the onion and lettuce and sweat until tender.
11 Add in the potatoes and fry briefly, stirring.
12 Pour in the pureed peas and stock.
13 Add in the salt to taste and the saffron.
14 Simmer for 10 minutes.
15 Ladle into soup bowls and serve.