French Pea Soup
|Unsalted butter stick||6 Tablespoon (3/4 stick)|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Boston lettuce||1 Small, washed, cored, shaken of excess water and cut into thin strips (Bibb lettuce)|
|Frozen tiny peas||1 1⁄2 Pound, defrosted and drained|
|Salt||2 Teaspoon (adjust quantity as per taste)|
|Chicken stock||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Boiled ham||3 Ounce, cut into fine julienne|
In a large saucepan melt the butter over medium heat.
When it has foamed, add the shallots and cook them until translucent, about 3 to 4 minutes.
Add the lettuce and the peas reserving about 1/2 cup for the final garnish salt and sugar.
Cover the pan and cook gently for 10 minutes.
Transfer the peas to the bowl of a food processor fitted with a steel chopping blade and puree, or pass them through a food mill.
This will have to be done in batches.
Any liquid not used to puree the peas should be reserved in the pan.
Once they are pureed, pass the peas through a sieve to eliminate the pea skins.
Add the stock and water to the pureed peas and continue to cook the soup over medium heat for 5 to 7 minutes.
Serving size: Complete recipe
Calories 1605 Calories from Fat 779
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 49 g245.2%
Trans Fat 0 g
Cholesterol 215.1 mg71.7%
Sodium 5662.7 mg235.9%
Total Carbohydrates 141 g47.1%
Dietary Fiber 32.4 g129.7%
Sugars 57 g
Protein 70 g139.1%
Vitamin A 442.3% Vitamin C 221.6%
Calcium 26.6% Iron 80.3%
*Based on a 2000 Calorie diet