Photo: David Holifield
Parsley and pea soup with smoked salmon fish cakes
20 ingredients
30 min + 1 hr
Serves 4
openrecipes
Deep-fried mini fishcakes add a crunch to a bowl of fresh, peppery parsley and pea soup.
Estimated Nutrition (whole recipe, rough)
1310
Calories
51g
Protein
51g
Fat
162g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/1¾oz butter
- 1 shallot
- 2-3 garlic
- 500g/1lb 2oz flatleaf parsley
- 400g/14oz frozen peas
- 1 litre/1¾ pints hot vegetable stock
- 50ml/2fl oz double cream
- 25ml/1fl oz olive oil
- handful of pea shoots
- oil, for deep-fat frying
- 225g/8oz floury potatoes
- 40g/1½oz butter
- 6 spring onions
- 1 tbsp chopped flatleaf parsley
- 1 lemon
- and freshly ground saltblack pepper
- 375g/13oz smoked salmon
- 110g/4oz plain flour
- 2 free-range eggs
- 110g/4oz panko breadcrumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes