Directions:
- Heat the oil in a skillet over medium-low heat. Add the leeks along with a large pinch of salt; stir then cover and cook over low heat for about 5 minutes (you want them to soften and give up some of their leek juices); add the chicken stock, cover and cook for another 5 to 10 minutes, or until the leeks are really soft and tender. Raise the heat to medium and add the peas; cover and cook for 5 minutes, or until the peas are tender and most of the liquid has evaporated. Stir in the butter, taste and season with salt and pepper. Serve.
- Per Serving: 114 Calories; 7g Fat (2g Sat, 3g Mono, 1 g Poly) 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 321mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 Vegetable; 1 1/2 Fat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.65 Kcal (451 kJ) | ||
| Calories from fat | 61.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 8.53mg | 3% | |
| Sodium | 97.63mg | 4% | |
| Potassium | 109.27mg | 2% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 9mg | 15% | |
| Iron | 1mg | 6% | |
| Calcium | 12.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 123.03 Kcal (515 kJ) | ||
| Calories from fat | 70.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 11% | |
|---|---|---|---|
| Cholesterol | 9.75mg | 3% | |
| Sodium | 111.58mg | 4% | |
| Potassium | 124.88mg | 2% | |
| Total Carbs | 9.41g | 3% | |
| Sugars | 3.56g | 12% | |
| Dietary Fiber | 2.87g | 10% | |
| Protein | 3.94g | 7% | |
| Vitamin C | 10.3mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 14.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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