RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6296
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| Recipe Name: |
Spring Pea Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender (1/8 tsp per 6 servings). Note that you'll need a blender to puree the soup. A food processor doesn't make it smooth enough.
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Ingredients:
3 Tablespoons parsley, flat-leaf coarsely chopped
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Directions:
Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, and then add the sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the diluted stock into the saucepan and bring to a simmer.
Add the cream to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (you need to cool it down as quickly as possible)
Serve soup with optional garnishes. |
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| Nutrition per Serving: |
| Calories: |
201 |
Total Carbs: |
19.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.0 |
Fat: |
10.1 |
Protein: |
8.48 |
| Fiber: |
5.82 |
Sodium: |
6.42 |
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