Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Water | 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
- 4½ pounds fresh garden peas
- 1 tablespoon unsalted butter
- 10 green onions thinly sliced
- 2½ cups chicken stock
- 2 cups water
- ½ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- =
Directions
Shell the peas reserving 8 of the pods.
Set the peas and pods aside.
Have ready a large bowl of ice water in which a soup pot can be nested.
In the soup pot over medium heat melt the butter then add green onions and cook stirring occasionally until soft about 5minutes.
Increase heat to medium-high and add the peas, the reserved pods, chicken stock and water then bring to a boil, reduce heat to medium-low and simmer until peas and pods are tender about 5 minutes then remove from heat and nest pot in bowl of ice water.
Stir occasionally until cool about 20 minutes.
Using a blender and working in batches purée the cooled pea mixture on high speed until smooth about 3 minutes per batch.
Strain through a fine-mesh sieve into a clean saucepan then stir in the cream and season to taste with salt and pepper.