Directions:
- Blanch the peas for 2-3 minutes until they are just tender and still bright green. Drain and reserve the liquid.
- Tip the peas into a blender and add just enough of the liquid (about 500ml/1 pint) to cover and whiz to a smooth purée.
- Season with salt and pepper to taste and add all but 60g (4 tablespoons) of the crème fraîche and pulse for a few seconds to combine.
- Pour the soup into warm bowls and dollop the reserved crème fraîche on top.
- Garnish with the parsley and serve immediately.
- Alternatively, chill in the refrigerator for two hours and serve cold.
- Note: If you are not a fan of crème fraîche , don't despair. You can use single cream, whipping cream, yogurt or just plain milk. The yumminess of the peas will always shine through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.17 Kcal (658 kJ) | ||
| Calories from fat | 81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Cholesterol | 10mg | 3% | |
| Sodium | 105.67mg | 4% | |
| Potassium | 127.5mg | 3% | |
| Total Carbs | 13g | 4% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 15mg | 25% | |
| Iron | 1.7mg | 9% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.71 Kcal (564 kJ) | ||
| Calories from fat | 69.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 14% | |
|---|---|---|---|
| Cholesterol | 8.57mg | 3% | |
| Sodium | 90.57mg | 4% | |
| Potassium | 109.29mg | 3% | |
| Total Carbs | 11.14g | 4% | |
| Sugars | 4.14g | 19% | |
| Dietary Fiber | 3.57g | 17% | |
| Protein | 4.71g | 11% | |
| Vitamin C | 12.9mg | 25% | |
| Iron | 1.4mg | 9% | |
| Calcium | 36mg | 4% | |
* 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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