Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
395
Calories
10g
Protein
12g
Fat
64g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | 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
- =
- 2 leak
- 3 potatoes
- ½ sellery
- 3 carrots
- 1 suede
- 1 onion
- 50 g butter
- 1½ l soup
- 150 g peas
- 1 handful parsley
- =
Directions
1
Chop the cleaned vegetables into very thin strips with a thickness of a match (julienne).
2
Sauté vegetables in butter.
3
Add soup and let simmer for 15 minutes.
4
Add peas and let simmer for another 2-3 minutes.
5
Season and served with parsley drizzled over and some fresh French bread.
Recipe sourced from
fandom