Photo: Cala
Estimated Nutrition (whole recipe, rough)
567
Calories
37g
Protein
37g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 500 gm shelled peas
- 1 onion finely chopped
- 2 1/2 cup vegetable or chicken stock
- 1 tbsp olive oil
- 2 tsp fresh cream
- salt and pepper to taste
- =
Directions
1
Heat oil a pan. Add the onion and sauté till white. Now add the peas and sauté for a further 5 minutes. Add seasoning and vegetable stock. Boil and simmer till the peas are cooked. Puree in a grinder. Serve hot topped with fresh cream.
Recipe sourced from
fandom