Pea cream
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen peas
0.4 kg
Potatoes
0.2 kg
Leeks,
0.125 kg
Margarine
0.05 kg
Rice
0.04 kg
Block cheese
0.05 kg
Vegetable stock
1.5 l
Loaf bread
0.1 ud
Table salt
3.75 g
Elaboration
For the cream:
- Prepare a vegetable stock.
- Boil the peas.
- Clean and chop the leeks into half-moons and simmer in margarine.
- Peel and cut (break) the potatoes.
- When the vegetables are simmered add the rice, the potato and cover with the vegetable stock, boil until the potato and the rice are well cooked.
- At the last moment add the peas. Adding the peas at the last moment guarantees a rich green colour.
- Blend and sieve and adjust the salt and the thickness if necessary.
PLATING UP
- Dice the bread and fry.
- Cut the cheese into cubes.
- Plate up and garnish with the croutons and the cheese.
Nutritional information (1 portion)
Energy
336.6
kcal
Carbohydrates
40.04
g
Proteins
13.41
g
Lipids
12.35
g
Fiber
14.09
g
Saturates
4.24
g
Monounsaturated fatty acids
2.96
g
Polyunsaturated fatty acids
4.37
g
Cholesterol
20.0
mg
Calcium
291.43
mg
Iron
4.49
mg
Zinc
1.84
mg
Vitamin A
628.04
ug
Vitamin C
71.89
g
Folic acid
240.93
ug
Salt (Sodium)
543.99
mg
Sugars
20.73
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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