Directions:
- In a soup pan, heat the oil.
- Add the green onions and half of the dill, saute for 1 minute.
- Reserve 3 tablespoons of peas.
- Add the remainder of the peas and the chicken stock.
- Bring to a boil for about 3-4 minutes.
- Puree the soup using a handblender.
- Add the potatoes and cook for about 12 minutes until soft.
- Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
- Add the smoked salmon and the dill and bring the soup to a simmer.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.89 Kcal (2847 kJ) | ||
| Calories from fat | 282.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.36g | 48% | |
|---|---|---|---|
| Cholesterol | 60.36mg | 20% | |
| Sodium | 1187.16mg | 49% | |
| Potassium | 1212.87mg | 26% | |
| Total Carbs | 67.25g | 22% | |
| Sugars | 22.85g | 91% | |
| Dietary Fiber | 15.14g | 61% | |
| Protein | 32.76g | 66% | |
| Vitamin C | 51.5mg | 86% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 6.8mg | 38% | |
| Calcium | 158.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 94.68 Kcal (396 kJ) | ||
| Calories from fat | 39.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 48% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 20% | |
| Sodium | 165.32mg | 49% | |
| Potassium | 168.9mg | 26% | |
| Total Carbs | 9.36g | 22% | |
| Sugars | 3.18g | 91% | |
| Dietary Fiber | 2.11g | 61% | |
| Protein | 4.56g | 66% | |
| Vitamin C | 7.2mg | 86% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1mg | 38% | |
| Calcium | 22mg | 16% | |
* 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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