Directions:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
- Each serving of soup about 290 calories and 7 grams fat (22% of calories from fat) Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.14 Kcal (721 kJ) | ||
| Calories from fat | 45.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 3% | |
| Sodium | 630.25mg | 26% | |
| Potassium | 276.26mg | 6% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 8.89g | 18% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 2.8mg | 16% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.94 Kcal (192 kJ) | ||
| Calories from fat | 12.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 8% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 3% | |
| Sodium | 168.19mg | 26% | |
| Potassium | 73.72mg | 6% | |
| Total Carbs | 6.02g | 8% | |
| Sugars | 2.21g | 33% | |
| Dietary Fiber | 2.01g | 30% | |
| Protein | 2.37g | 18% | |
| Vitamin C | 7.2mg | 45% | |
| Iron | 0.7mg | 16% | |
| Calcium | 11.7mg | 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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