Directions:
- Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222 Kcal (929 kJ) | ||
| Calories from fat | 89.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 32.68mg | 11% | |
| Sodium | 343.39mg | 14% | |
| Potassium | 355.84mg | 8% | |
| Total Carbs | 23.11g | 8% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 10.59g | 21% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 2.3mg | 13% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.37 Kcal (320 kJ) | ||
| Calories from fat | 30.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 15% | |
|---|---|---|---|
| Cholesterol | 11.24mg | 11% | |
| Sodium | 118.13mg | 14% | |
| Potassium | 122.42mg | 8% | |
| Total Carbs | 7.95g | 8% | |
| Sugars | 3.1g | 36% | |
| Dietary Fiber | 2.01g | 23% | |
| Protein | 3.64g | 21% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.8mg | 13% | |
| Calcium | 14.5mg | 4% | |
* 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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