Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Cream Cheese | 1 oz (28g) | 99 |
| Rye Bread | 1 slice (32g) | 83 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Whitefish | not in our table | 0 |
| Salad | 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
- Pea Soup
- 16 oz bag frozen green peas, slightly thawed
- 1 cup each fat free chicken broth and fat free half and half
- 1/2 tsp salt
- Sandwich
- 6 slices each pumpernickel and rye bread
- 1/2 cup chive and onion cream cheese
- 4 oz pkg thinly sliced lox or smoked salmon
- 28 very thin slices English seedless cucumber
- 8 oz tub smoked whitefish salad
Directions
Puree ingredients in blender.
Lay 4 slices bread on a cutting board.
Spread each with 1 tbs cream cheese, top with lox and cucumber.
Spread 4 more slices bread with rest of cream cheese.
Place spread side down on cucumber, spread top slice with whitefish salad.
Cover with remaining bread.
Cut corner to corner.
Serving Suggestions
Sprinkle soup with freshly ground pepper, garnish with chives.