Pea Soup with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 46.88 g | (48 %) | ||
| Fat | 33.6 g | (29 %) | ||
| Carbohydrates | 41.5 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.06 g | (40 %) |
| Vitamin A | 474.98 mg | (59,373 %) | ||
| Vitamin D | 0.43 μg | (2 %) | ||
| Vitamin E | 2.27 mg | (19 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 24.88 mg | (207 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 99.59 μg | (33 %) | ||
| Pantothenic acid | 1.96 mg | (33 %) | ||
| Biotin | 2.94 μg | (7 %) | ||
| Vitamin B₁₂ | 0.54 μg | (18 %) | ||
| Vitamin C | 31.7 mg | (33 %) | ||
| Potassium | 1,054.25 mg | (26 %) | ||
| Calcium | 108.2 mg | (11 %) | ||
| Magnesium | 91.5 mg | (31 %) | ||
| Iron | 3.64 mg | (24 %) | ||
| Iodine | 6.99 μg | (3 %) | ||
| Zinc | 2.69 mg | (34 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Cholesterol | 149.01 mg |
Ingredients
- Ingredients
- 1 potato
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 pc fresh ginger (about 2 cm)
- 1 organic Orange
- 2 scallions
- 2 Tbsps vegetable oil
- 400 grams yellow Split pea
- 1 l Chicken broth
- 400 grams Chicken breasts (without skin)
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp Curry powder
- 1 pinch ground cilantro
- 1 pinch ground Cumin
- 100 grams streaky Bacon (sliced)
- Red pepper flakes
- 1 Tbsp scallions
Preparation steps
Peel potato and carrot and dice finely. Peel onion, garlic and ginger and chop finely. Rinse the orange in hot water, finely grate the peel and squeeze the juice. Trim scallions, rinse and cut into rolls.
In a saucepan, heat oil and cook the onion, garlic and ginger until translucent oil. Add carrot and potato and sauté briefly. Stir in the split peas and scallions. Pour in the broth and simmer for about 1 hour. Rinse the chicken, pat dry and add to the saucepan during the last 15-20 minutes of cooking (depending on the thickness of the meat). Cook until meat is cooked through, then take out, cut into strips and keep warm.
Mix the cream with 1-2 tablespoons of orange juice, pour into the soup and season soup with salt, pepper, curry powder, coriander, 1/2 teaspoon orange zest and cumin. Puree with an immersion blender.
Cut the bacon into pieces and cook until crisp in a pan. Pour the soup into bowls and serve with the bacon and the chicken breast. Sprinkle with chives and red pepper flakes. If desired, serve with crackers.
