Pea Soup with Smoked Fish
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
346
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 71.3 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ stalk Leeks
- 350 grams Frozen pea
- 150 grams Celery root
- 1 Tbsp clarified butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 3 slices Toast
- 60 grams smoked Salmon
- 200 grams Whipped cream
- 1 splash lemon juice
- fresh parsley (for garnish)
Preparation steps
1.
Rinse leeks, trim and cut into rings. Peel celery and dice. Heat clarified butter in a pan and briefly fry leeks and celery. Add peas, mix, add broth and season with salt and pepper. Simmer for about 15 minutes.
2.
Remove crust from bread, cut into 1 cm (approximately 1/2 inch) cubes and toast in a frying pan with melted butter until golden brown. Cut salmon into strips.
3.
Puree soup with an immersion blender. As required, let simmer a little or add broth to reach desired consistency. Add half of cream to the pot, stir and season with lemon juice, salt and pepper. Whip remaining cream in a bowl until stiff and fold into the soup prior to serving. Serve soup in soup bowls, cover with croutons and salmon and garnish with parsley.
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