Directions:
- Heat oil in a medium saucepan over medium heat.
- Add leeks and sauté, stirring occasionally, until leeks are softened and translucent, about 5 minutes.
- Add chicken stock, and bring mixture to a boil.
- Add peas, and reduce heat, simmer until peas are bright green and tender, about 5 minutes.
- Remove from heat.
- Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth.
- Eason with salt and pepper.
- Pour soup into serving bowls.
- To make polka-dots, fill pastry bag with sour cream.
- Pipe dots onto surface of soup, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.98 Kcal (724 kJ) | ||
| Calories from fat | 67.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Cholesterol | 4.43mg | 1% | |
| Sodium | 60.26mg | 3% | |
| Potassium | 423.13mg | 9% | |
| Total Carbs | 18.93g | 6% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 1.4mg | 8% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 62.62 Kcal (262 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 11% | |
|---|---|---|---|
| Cholesterol | 1.6mg | 1% | |
| Sodium | 21.82mg | 3% | |
| Potassium | 153.18mg | 9% | |
| Total Carbs | 6.85g | 6% | |
| Sugars | 2.42g | 27% | |
| Dietary Fiber | 1.91g | 21% | |
| Protein | 3.11g | 17% | |
| Vitamin C | 15mg | 69% | |
| Iron | 0.5mg | 8% | |
| Calcium | 22mg | 6% | |
* 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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