Directions:
- Melt butter in a large sauce pan.
- Add scallions, potato and garlic then cover and cook over low heat for 10 minute.
- Add peas, stock, salt and pepper to taste bring to a boil and simmer 15 minute.
- Remove from heat and puree until liquefied.
- Reheat and add remaining peas.
- Cook until peas are just tener and add cream.
- Season to taste with salt and pepper if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.07 Kcal (1612 kJ) | ||
| Calories from fat | 187.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 32% | |
|---|---|---|---|
| Cholesterol | 69.66mg | 23% | |
| Sodium | 456.08mg | 19% | |
| Potassium | 664.95mg | 14% | |
| Total Carbs | 36.62g | 12% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 8.72g | 35% | |
| Protein | 14.6g | 29% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 3.3mg | 19% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 86.85 Kcal (364 kJ) | ||
| Calories from fat | 42.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 32% | |
|---|---|---|---|
| Cholesterol | 15.71mg | 23% | |
| Sodium | 102.87mg | 19% | |
| Potassium | 149.98mg | 14% | |
| Total Carbs | 8.26g | 12% | |
| Sugars | 2.82g | 50% | |
| Dietary Fiber | 1.97g | 35% | |
| Protein | 3.29g | 29% | |
| Vitamin C | 7.4mg | 55% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.8mg | 19% | |
| Calcium | 23mg | 10% | |
* 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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