Fresh pea soup.
A traditional French soup that combines fresh peas and lettuce with leeks or shallots to make a thick creamy soup. The name comes from the Comte de Saint-Germain, who was a minister under King Louis XVI.
6 slices | bread, whole wheat, for the croutons | 220 g | |
3 tbsp | olive oil, for the croutons | 45 mL | |
2 | leeks, finely chopped | 600 g | |
1 | Boston lettuce, or curly leaf, coarsely chopped | 200 g | |
3 cups | chicken broth, low-sodium | 750 mL | |
1 tbsp | butter, unsalted | 14 g | |
2 cups | water | 500 mL | |
4 cups | frozen peas | 500 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/4 cup | whipping cream 35% [optional] | 65 mL |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (290 g)
Amount % Daily Value |
Calories 250 |
Fat 9 g 13 % |
Saturated
2.1 g
11 % |
Cholesterol 0 mg |
Sodium 320 mg 13 % |
Carbohydrate 36 g 12 % |
Fibre 7 g 29 % |
Sugars 14 g |
Net Carbs 29 g |
Protein 11 g |
Vitamin A 60 % |
Vitamin C 35 % |
Calcium 8 % |
Iron 28 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Fats | 1 |