Pea and Sorrel Soup with Potato Garnish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the soup
- 500 grams frozen Peas
- 1 onion
- 1 Tbsp butter
- ¾ l Vegetable broth (from a jar)
- 100 grams starchy potatoes
- 150 milliliters Whipped cream
- 1 bunch Sorrel
- salt
- peppers
Preparation steps
For the potato garnish: Peel and dice the potatoes. Bring the vegetable broth and potatoes to a boil in a pot and cook until knife-tender, about 20 minutes.
For the soup: Thaw the peas. Peel and finely chop the onion. Heat the butter in a skillet. Add the onion and peas, and cook for 5 minutes. Pour in the vegetable stock. Peel and finely chop the potatoes and add to the soup. Allow the soup to simmer for 15 minutes.
For the potato garnish: Drain the potatoes in a colander. Press through a ricer into a pot.
Rinse the sorrel, pat dry and finely chop. Stir the Parmesan and egg yolks into the potato mixture. Season with salt and pepper to taste. Place the potato mixture in a piping bag fitted with a star tip and pipe tall portions of potato onto a greased baking sheet. Place under a 175°C (approximately 350°F) oven until golden, about 5 minutes.
For the soup: Remove 1/2 cup of the whole peas from the soup and set aside. Stir the cream into the soup. Rinse the sorrel, pluck leaves from stems, and reserve 10 leaves. Coarsely chop the rest of the sorrel and stir into the soup. Use a hand blender to puree the soup. Thinly slice the reserved sorrel leaves.
For serving: Divide the soup between soup plates and garnish with the potatoes and sorrel strips.
