Directions:
- Cook the peas and the celery in the chicken stock for 45 minutes.
- Once the peas are tender, puree.
- Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
- If you find the soup too thick add the optional water.
- Add the margarine mixture to the soup and simmer 15 minutes before you serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.33 Kcal (1136 kJ) | ||
| Calories from fat | 101.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 11.25mg | 4% | |
| Sodium | 1185.76mg | 49% | |
| Potassium | 553.63mg | 12% | |
| Total Carbs | 30.48g | 10% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 13.57g | 27% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.05 Kcal (281 kJ) | ||
| Calories from fat | 25.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 17% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 4% | |
| Sodium | 293.01mg | 49% | |
| Potassium | 136.8mg | 12% | |
| Total Carbs | 7.53g | 10% | |
| Sugars | 1.4g | 23% | |
| Dietary Fiber | 0.62g | 10% | |
| Protein | 3.35g | 27% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.5mg | 11% | |
| Calcium | 13.3mg | 5% | |
* 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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