Pea and Arugula Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 143 |
| pro | 10 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 7 g |
| chol | 8 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 17 |
| vit A | 14 |
| vit C | 30 |
| folate | 39 |
This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.
Ingredients
Preparation
Pick out 12 of the smallest arugula leaves and set aside for garnish.
In saucepan, bring stock to boil; add peas, garlic, onions, salt and pepper. Reduce heat, cover and simmer until peas are tender, about 10 minutes. Add arugula; stir until wilted.
In batches, transfer to blender or food processor and purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days.)
Return to clean saucepan; bring to simmer. Ladle into bowls; stir in cream to create swirls. Garnish with reserved arugula.
Additional information :
To Use Frozen Peas: Add for last 3 minutes of cooking.
Source : Canadian Living Magazine: June 2004
Related content
-
Iced Lettuce and Pea Soup
Though freshly shelled peas are optimal, thawed frozen peas are also fine.
-
Slow Cooker Spinach Ravioli Soup
The base for this soup is a flavourful, homemade vegetable stock, made simple by putting your...
-
Cold Pea Soup with Chives and Lemon
There's no fresher summer dish than a cool soup featuring just-picked peas. If the chives are...
-
Moroccan Red Lentil Soup
Brilliant red and filled with the spices of the country it represents, this soup is a definite...
