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Cold Chicken And Pea Soup

Western.Chefs's picture
Ingredients
  Leek 1
  Head of lettuce 1⁄2
  Butter 2 Tablespoon
  Hot chicken broth 1 Quart
  Cooked peas 1 1⁄2 Cup (24 tbs)
  Bay leaf 1 Small
  Whole clove 1
  Salt To Taste
  Ground black pepper To Taste
  Nutmeg To Taste
  Heavy cream 1⁄4 Cup (4 tbs), whipped
  Chopped chives 1 Tablespoon
Directions

1. Cut the leek in quarters lengthwise and wash thoroughly. Wash the lettuce well. Grind both in a food chopper, using the finest knife.
2. Heat the butter, add the leeks and lettuce and saute until soft but not browned. Add the broth, peas and seasonings and cook until the peas are very tender. Strain the broth and rub the vegetables through a sieve or food mill, or puree in a blender. Chill thoroughly.
3. At serving time, fold in the whipped cream and serve garnished with chopped chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 877 Calories from Fat 429

% Daily Value*

Total Fat 49 g75.3%

Saturated Fat 29.8 g149%

Trans Fat 0 g

Cholesterol 146.7 mg48.9%

Sodium 2868.9 mg119.5%

Total Carbohydrates 90 g30.1%

Dietary Fiber 22.4 g89.7%

Sugars 31.7 g

Protein 25 g50.5%

Vitamin A 425.7% Vitamin C 186.2%

Calcium 35.2% Iron 66.6%

*Based on a 2000 Calorie diet

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Cold Chicken And Pea Soup Recipe