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Green Pea Soup With Tarragon & Pea Sprouts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.0424
Energy (kCal)838.17
Carbohydrates (g)148.3199
Total fats (g)15.9814
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. | 2. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper. | 3. Cook reserved 1 cup peas in microwave until warm, about 1 minute. | 4. Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby pea 2 packages divided frozen - - - -
    extra virgin olive oil 2 tablespoons - - - -
    shallot 1 1/2 cups sliced 172.8 40.32 6.0 0.24
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    tarragon 3 tablespoons chopped divided 15.93 2.7119 1.2296 0.391
    plain nonfat yogurt stirred - - - -
    sprout optional mixed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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