Directions:
- If using freshly shelled peas, cook in a 4- to 5-quart saucepan of boiling water (not salted), uncovered, until tender, 3 to 5 minutes, then drain in a colander.
- Briskly simmer cream with 1/4 cup mint in a 1- to 1 1/2-quart heavy saucepan until slightly thickened and reduced to about 1/2 cup, 4 to 5 minutes. Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.
- Cook celery and onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes. Stir in cream, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute. Stir in remaining 2 tablespoons mint and salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.65 Kcal (639 kJ) | ||
| Calories from fat | 84.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Cholesterol | 30.73mg | 10% | |
| Sodium | 189.85mg | 8% | |
| Potassium | 196.27mg | 4% | |
| Total Carbs | 12.42g | 4% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 60.7mg | 337% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 137.14 Kcal (574 kJ) | ||
| Calories from fat | 75.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.43g | 14% | |
|---|---|---|---|
| Cholesterol | 27.61mg | 10% | |
| Sodium | 170.56mg | 8% | |
| Potassium | 176.33mg | 4% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 3.56g | 16% | |
| Dietary Fiber | 4.4g | 20% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 15.3mg | 28% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 54.5mg | 337% | |
| Calcium | 44.3mg | 5% | |
* 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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