Spring Pea Soup Recipe Video

Here's a recipe for a classic Pea Soup inspired by Auguste Escoffier. It was part of the First-class menu on the RMS Titanic on the fateful night of April 14, 1912. http://www.scotthargrove.blogspot.com

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
TasteFeel
MethodDish
SpecialityMain Ingredient,
Interest Group

Ingredients

 Leeks1⁄2 Cup (8 tbs), sliced and washed
 Sugar1 Pinch
 Parsley2 Tablespoon, finely chopped
 Lettuce1 Cup (16 tbs), coarsely chopped
 Frozen peas2 Cup (32 tbs)
 Butter1 Tablespoon
 Salt To Taste
 Pepper To Taste
 Chicken stock6 Cup (96 tbs)

Nutrition Facts

Serving size

Calories 147 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 12.6 mg4.2%

Sodium 462.3 mg19.3%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.5 g9.9%

Sugars 6.6 g

Protein 9 g17.5%

Vitamin A 45.1% Vitamin C 30%

Calcium 3.2% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

Take a pan and heat over medium high. Melt butter. Add the leeks and sugar. Saute till translucent for about 5 minutes. Add salt and pepper and sauté. Add lettuce, parsley and peas. Add 1 cup chicken stock. Cover and cook for approximately 5 minutes (till peas are nice and tender). Add remaining chicken stock and boil. Puree the soup well. Take another pot and pour the strained soup liquid. Serve.

Editors Review

Want to make a first course soup using fresh ingredients during spring? Scott is making a Spring Pea Soup using just few ingredients but it tastes really very delicious as he uses fresh peas. He sautés freshly cut vegetables, and simmers them in a stock. Then, all it requires is pureeing, so we get a delicious and flavorful soup. Whether you want to impress your guests or family, this spring pea soup will surely win everyone's heart.
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