Sweet Pea Soup With Majorero Cream & Roncal Crisps Recipe

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Sweet Pea Soup With Majorero Cream & Roncal Crisps
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Ingredients
11
Count
Nutrition
299
Calories
Total time
40
Minutes
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Ingredients:

  • 1 sprig fresh thyme
  • 3 cups water
  • 5 cups frozen peas (25 oz)
  • 1/2 cup coarsely shredded roncal cheese or 1/2 cup semi-aged sheep's-milk cheese
  • 1/4 cup heavy cream
  • 1/3 cup majorero wine or 1/3 cup zamorano wine

Directions:

  1. PREPARE THE SOUP:.
  2. Heat the olive oil in a large saucepan.
  3. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes.
  4. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
  5. Add the water and all but 1 cup of the peas and bring to a boil.
  6. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes.
  7. Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat.
  8. Discard the thyme; stir in the parsley.
  9. Working in batches, puree the sweet pea soup in a blender.
  10. Strain the soup through a coarse sieve set over another medium saucepan.
  11. Season the soup with salt and keep warm.
  12. PREPARE THE RONCAL CRISPS:.
  13. Set a medium nonstick skillet over moderate heat.
  14. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly.
  15. Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown.
  16. Using a spatula, transfer the crisps to paper towels; let cool until firm.
  17. Repeat with the remaining cheese.
  18. PREPARE MAJORERO CREAM:.
  19. In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds.
  20. Add the Majorero and heat until the cheese is just melted, about 20 seconds & stir until blended.
  21. Ladle the soup into small bowls.
  22. Swirl in the Majorero cream and serve with the Roncal crisps.
  23. MAKE AHEAD:.
  24. *The pea soup can be refrigerated overnight.
  25. **The crisps can be made earlier in the day and reheated in a 325°F oven for 1 minute.
  26. E N J O Y !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.57 Kcal (1250 kJ)
Calories from fat 125.55 Kcal
% Daily Value*
Total Fat 13.95g 21%
Cholesterol 10.28mg 3%
Sodium 197.2mg 8%
Potassium 442.58mg 9%
Total Carbs 31.08g 10%
Sugars 11.64g 47%
Dietary Fiber 9.73g 39%
Protein 9.88g 20%
Vitamin C 43.2mg 72%
Iron 4.2mg 23%
Calcium 85.5mg 9%
Amount Per 100 g
Calories 69.72 Kcal (292 kJ)
Calories from fat 29.32 Kcal
% Daily Value*
Total Fat 3.26g 21%
Cholesterol 2.4mg 3%
Sodium 46.05mg 8%
Potassium 103.35mg 9%
Total Carbs 7.26g 10%
Sugars 2.72g 47%
Dietary Fiber 2.27g 39%
Protein 2.31g 20%
Vitamin C 10.1mg 72%
Iron 1mg 23%
Calcium 20mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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