Directions:
- Combine chicken broth, salt, and pepper in a large Dutch oven; bring to a rolling boil. Add shelled peas, celery, and onion; return to a boil. Cook, uncovered, 20 minutes or until peas are tender. Strain through a food mill into a large bowl. Process vegetables, discarding vegetable pulp. Return vegetable mixture to Dutch oven, and set aside.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly.
- Gradually stir reserved vegetable mixture into cream sauce. Heat thoroughly. (Do not boil.) Serve immediately in individual soup bowls; garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1008.4 Kcal (4222 kJ) | ||
| Calories from fat | 375.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.78g | 64% | |
|---|---|---|---|
| Cholesterol | 127.66mg | 43% | |
| Sodium | 5909.95mg | 246% | |
| Potassium | 2786.89mg | 59% | |
| Total Carbs | 107.19g | 36% | |
| Sugars | 43.3g | 173% | |
| Dietary Fiber | 34.82g | 139% | |
| Protein | 34.16g | 68% | |
| Vitamin C | 322.7mg | 538% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 6.4mg | 36% | |
| Calcium | 342.5mg | 34% | |
| Amount Per 100 g | |||
| Calories | 53.32 Kcal (223 kJ) | ||
| Calories from fat | 19.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 64% | |
|---|---|---|---|
| Cholesterol | 6.75mg | 43% | |
| Sodium | 312.48mg | 246% | |
| Potassium | 147.35mg | 59% | |
| Total Carbs | 5.67g | 36% | |
| Sugars | 2.29g | 173% | |
| Dietary Fiber | 1.84g | 139% | |
| Protein | 1.81g | 68% | |
| Vitamin C | 17.1mg | 538% | |
| Iron | 0.3mg | 36% | |
| Calcium | 18.1mg | 34% | |
* 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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