Directions:
- Melt the butter in a large saucepan, add the chopped onion and cook very gently stirring occasionally for about 10 mins until soft but not colored.
- Sprinkle in the flour and stir for a further 1-2 mins then add the peas, stock, sugar and mint sprigs.
- Bring to a boil, cover and simmer gently stirring occasionally for about 5 mins or until the peas are soft. Do not simmer any longer than this or the peas will lose their fresh green color.
- Remove the mint sprigs and discard. Puree the soup in a blender until smooth.
- Return the soup to the rinsed out pan, reheat and add salt and pepper to taste.
- Serve hot garnished with the shredded mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 847.45 Kcal (3548 kJ) | ||
| Calories from fat | 34.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 32615.68mg | 1359% | |
| Potassium | 154.67mg | 3% | |
| Total Carbs | 162.03g | 54% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 1.5mg | 8% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 269.84 Kcal (1130 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 6% | |
|---|---|---|---|
| Cholesterol | 3.23mg | 3% | |
| Sodium | 10385.4mg | 1359% | |
| Potassium | 49.25mg | 3% | |
| Total Carbs | 51.59g | 54% | |
| Sugars | 1.63g | 20% | |
| Dietary Fiber | 1.38g | 17% | |
| Protein | 1.34g | 8% | |
| Vitamin C | 4.9mg | 26% | |
| Iron | 0.5mg | 8% | |
| Calcium | 7.5mg | 2% | |
* 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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