Directions:
- In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
- While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
- Add the chicken broth, increase temperature to high, and bring to a boil.
- Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
- Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
- Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
- Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
- Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.69 Kcal (422 kJ) | ||
| Calories from fat | 71.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Cholesterol | 13.88mg | 5% | |
| Sodium | 501.87mg | 21% | |
| Potassium | 164.91mg | 4% | |
| Total Carbs | 4.47g | 1% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 0.3mg | 1% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.31 Kcal (227 kJ) | ||
| Calories from fat | 38.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 12% | |
|---|---|---|---|
| Cholesterol | 7.48mg | 5% | |
| Sodium | 270.7mg | 21% | |
| Potassium | 88.95mg | 4% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.93g | 7% | |
| Dietary Fiber | 0.6g | 4% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 6.9mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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