Princess and the Pea Soup Recipe

Princess and the Pea Soup Recipe
Staff Writer
Francesca Borgognone

Easy to make and even easier to assemble, this soup is not only refreshing, but whimsical as well!

1
Servings
1972
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon unsalted butter
  • 1 Cup chopped leeks
  • 1/2 Cup chopped yellow onion
  • 2 Cups chicken stock
  • 2 1/2 Cups frozen peas
  • 1/3 Cup chopped fresh mint leaves, loosely packed
  • 1 Teaspoon freshly ground black pepper
  • 1/4 Cup creme fraiche
  • 1/4 Cup chopped chives
  • prosciutto bacon

Directions

Method: Heat the butter in a large saucepan, add the leeks and onion and cook over medium-low heat for 5-10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas adn cook for 3 minutes, until the peas are tender. Take off the heat, add the mint and ground pepper. Puree the soup in one-cup batches on low speed utniol smooth. Transfer the soup into a mxinign bowl. Whisk in the créme fraiche and chives and taste for seasoning. Spoon pea soup into shot glasses and garnish with a dollop of créme fraiche and prosciutto bacon.

Nutritional Facts

Total Fat
38g
54%
Sugar
46g
51%
Saturated Fat
11g
46%
Cholesterol
164mg
55%
Carbohydrate, by difference
267g
100%
Protein
116g
100%
Vitamin A, RAE
138µg
20%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
197mg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
381mg
38%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
24g
96%
Folate, total
322µg
81%
Iron, Fe
19mg
100%
Magnesium, Mg
185mg
58%
Manganese, Mn
2mg
100%
Niacin
28mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
992mg
100%
Riboflavin
1mg
91%
Selenium, Se
68µg
100%
Sodium, Na
7827mg
100%
Thiamin
2mg
100%
Water
911g
34%
Zinc, Zn
13mg
100%

Pea Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Pea Soup Cooking Tip

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.