Directions:
- Saute the carrots and onions in the butter until tender, not browned, about 8 - 10 minutes.
- Add the lettuce and braise this for about 5 minutes, do not use a high heat.
- Add the liquids and 1 -2 tsp. salt. (You will find the stock you've used will affect how much seasoning you need at the end to correct the flavor.) Bring this to a boil and then simmer for 5 - 10 minutes.
- Add the peas and cook until they are just tender, about 10 minutes.
- Remove from the heat.
- Puree with an immersable blender or in batches in a conventional blender.
- If you prefer a thinner variation you can add a bit more stock.
- Correct flavor with salt and pepper to taste.
- Serve hot or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.05 Kcal (645 kJ) | ||
| Calories from fat | 76.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 6% | |
| Sodium | 234.46mg | 10% | |
| Potassium | 274.04mg | 6% | |
| Total Carbs | 13.51g | 5% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 6.29g | 13% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.22 Kcal (223 kJ) | ||
| Calories from fat | 26.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 13% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 6% | |
| Sodium | 81.01mg | 10% | |
| Potassium | 94.68mg | 6% | |
| Total Carbs | 4.67g | 5% | |
| Sugars | 1.78g | 21% | |
| Dietary Fiber | 1.03g | 12% | |
| Protein | 2.17g | 13% | |
| Vitamin C | 3.3mg | 16% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.7mg | 3% | |
* 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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