Recipe Details
| Title | Pea & Leek Soup |
|
| Author | Teresa Dupay | |
| Portions | 4 | |
| Created | 29th April 2020 16:43 pm | |
| Last Updated | 29th April 2020 16:48 pm |
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Weight (Per Portion)
One portion of this dish weighs approximately 397.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 1 Tablespoon | |
| Leeks, raw | 2 Unit | |
| Garlic | 2 Clove | |
| Stock, vegetable, bouillon, liquid, Marigold | 900 Millilitre |   |
| Peas, frozen, raw | 250 Gram | |
| Thyme, fresh | 1 Teaspoon | |
| Lettuce, average, raw | 1 Small | |
| Mint, fresh | 1 Tablespoon | |
| Peppercorns, black | 1 Pinch |
Special Dietary Requirements Suitability
    |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 130 |  |
| Protein | 14.26% | |
| Other Carbohydrate | 3.18% | |
| Sugar | 8.26% | |
| Fat Saturated | 4.87% | |
| Fat Unsaturated | 9.03% | |
| Fiber | 29.45% | |
| Sodium | 2.26% | |
| Salt | 2.99% | |
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Recipe Method
1. Heat the oil in a saucepan, add the washed and sliced leeks, chopped thyme and chopped garlic. Cook over a gently heat until soft.
2. Add the stock and bring to the boil. Add the frozen peas and washed chopped lettuce and simmer until the peas are tender. Approximately 10 to 15 minutes.
3. Stir in the mint, then liquidise with a hand blender until smooth.
4 Season with black pepper optional.