Parsley, Celery And Green Pea Soup
|Split green peas||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Celery stick||4 , chopped|
|Carrots||2 , chopped|
|Chopped fresh parsley||4 Tablespoon (1 Tablespoon Is Used For Garnish)|
|Vegetable stock/Water||2 1⁄4 Cup (36 tbs)|
|Freshly ground black pepper||To Taste|
Wash the peas and soak them either overnight in cold water or in hot water for 1 hour.
Drain them and set to one side.
In a large saucepan, melt the butter and saute the onion for 3-4 minutes, then add the celery and carrots and cook over a medium heat until lightly browned.
Add the drained peas, parsley and bay leaves.
Add the vegetable stock and stir well.
Cover the pan, bring to the boil, and simmer for 1-1 1/2 hours until the peas are really tender.
Stir the soup occasionally, and add more water or stock if desired.
Season to taste and serve immediately, with a little chopped parsley sprinkled on top.
Serving size: Complete recipe
Calories 1094 Calories from Fat 245
% Daily Value*
Total Fat 28 g43%
Saturated Fat 16 g80.2%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1691 mg70.5%
Total Carbohydrates 165 g54.9%
Dietary Fiber 65.4 g261.6%
Sugars 33.7 g
Protein 55 g110.2%
Vitamin A 545.3% Vitamin C 185.7%
Calcium 36.3% Iron 79.4%
*Based on a 2000 Calorie diet