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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 tbsp butter in a saucepan over medium heat. Add the onion, leek and potato and saute 3 minutes; do not let the vegetables brown. Add the thyme and 3 cups of the broth, bring to a boil, and simmer 10 minutes. Add the peas and cook 7 minutes longer. Remove the pan from heat and remove the thyme stems. | 2. Transfer soup to a blender. Be careful not to overfill the blender. Do this step in batches if necessary. Pulse the blender to achieve a puree. With machine running continuously, add in the remaining 1 cup of broth. | 3. Return soup to a clean saucepan over medium heat. Add the cream, lemon juice, salt and pepper. Stir well and warm through. Ladle into serving bowls. | 4. Soup may be strained through a chinois for a more silky and refined texture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	1		diced	64.0	14.944	1.76	0.16
leek	1		diced	54.29	12.5935	1.335	0.267
idaho potato	1		peeled chopped	-	-	-	-
thyme	4	sprigs		-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
pea	2	lbs		381.01800000000003	68.4925	25.4012	1.8144
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt				-	-	-	-
black pepper				-	-	-	-

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