Directions:
- In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
- Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
- Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
- Season with salt and pepper.
- Serve with a 1 tablespoon dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.36 Kcal (445 kJ) | ||
| Calories from fat | 73.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Cholesterol | 22.52mg | 8% | |
| Sodium | 682.21mg | 28% | |
| Potassium | 272.51mg | 6% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.55 Kcal (157 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 13% | |
|---|---|---|---|
| Cholesterol | 7.95mg | 8% | |
| Sodium | 240.84mg | 28% | |
| Potassium | 96.21mg | 6% | |
| Total Carbs | 1.19g | 1% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 1.25g | 7% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16mg | 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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