Directions:
- Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
- Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
- Lightly blend, process or stick blender the contents of the pan (I leave some texture).
- Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
- Heat the green peas in a small saucepan for a minute or two.
- Add the remaining butter and the heated green peas to the marrowfat peas.
- To serve, garnish with a swirl of yogurt and a small parsley sprig.
- *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 943.84 Kcal (3952 kJ) | ||
| Calories from fat | 172.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.11g | 29% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 1480.62mg | 62% | |
| Potassium | 5071.9mg | 108% | |
| Total Carbs | 129.57g | 43% | |
| Sugars | 11.84g | 47% | |
| Dietary Fiber | 41.78g | 167% | |
| Protein | 65.19g | 130% | |
| Vitamin C | 228.4mg | 381% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 27.4mg | 152% | |
| Calcium | 922.9mg | 92% | |
| Amount Per 100 g | |||
| Calories | 55.84 Kcal (234 kJ) | ||
| Calories from fat | 10.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 29% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 14% | |
| Sodium | 87.6mg | 62% | |
| Potassium | 300.07mg | 108% | |
| Total Carbs | 7.67g | 43% | |
| Sugars | 0.7g | 47% | |
| Dietary Fiber | 2.47g | 167% | |
| Protein | 3.86g | 130% | |
| Vitamin C | 13.5mg | 381% | |
| Iron | 1.6mg | 152% | |
| Calcium | 54.6mg | 92% | |
* 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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