Ingredients
- 1 ¼ cups fresh or frozen peas
- 1 cup cold vegetable stock
- ¼ cup heavy cream
- Salt to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
84 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 20 milligrams cholesterol; 59 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Makes 1* cups, enough for 4 small servings; double recipe for larger servings
Preparation
- In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
- Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.
15 minutes
Dining and Cooking