Photo: Cala
Minty Pea Soup
10 ingredients
6 servings
openrecipes
This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh mint keeps the finished soup looking and tasting bright.
Estimated Nutrition (whole recipe, rough)
429
Calories
27g
Protein
18g
Fat
40g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Peas | 1/2 cup (72g) | 62 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 3 unsalted butter
- 1 medium onion, chopped
- 4 low-sodium vegetable broth, divided
- 6 shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
- 1/4 fresh flat-leaf parsley leaves
- 1/4 fresh mint leaves
- Kosher salt, freshly ground pepper
- 1/4 crème fraîche or sour cream
- 2 heavy cream or water
- Chopped fresh chives (for serving)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes