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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the peas overnight. | 2. Next day boil until peas until tender, 2 hours. | 3. Mash and put through sieve. | 4. Pour over it a good beef stock. | 5. Add a pinch of marjoram and a little minced garlic, 2 grated raw potatoes; allow to boil (cooking potatoes; make sure it doesn't stick to bottom and burn). Add salt and pepper. | 6. In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened. | 7. Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
potato	2		grated	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
garlic crouton	1	cup	flavored	-	-	-	-

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