Fresh Pea Soup
|Boston lettuce head||1|
|Butter||1⁄2 Cup (8 tbs)|
|Shelled peas||1 Pound (Use Fresh Ones)|
|Chicken stock||4 Cup (64 tbs)|
|Freshly ground black pepper||To Taste|
1 Wash the lettuce, drain-well, tear the leaves into pieces.
2 Heat the butter in a saucepan, add the lettuce pieces, shelled peas, salt and sugar. Cover the pan, reduce the heat and let the vegetables cook gently over low heat for about 10 minutes. Stir in the stock, cover and simmer 10 minutes more or until the peas are tender.
3 Puree the soup by rubbing through a strainer or puree in a blender. Return the pea puree to a clean saucepan, add black pepper to taste and heat again until just simmering. Serve at once.
Serving size: Complete recipe
Calories 1563 Calories from Fat 924
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 61.2 g306.2%
Trans Fat 0 g
Cholesterol 270.7 mg90.2%
Sodium 2385.3 mg99.4%
Total Carbohydrates 109 g36.3%
Dietary Fiber 25.2 g100.8%
Sugars 47.5 g
Protein 52 g104.1%
Vitamin A 234.3% Vitamin C 316%
Calcium 23.1% Iron 61.2%
*Based on a 2000 Calorie diet