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Chilled Pea Soup with Cheddar Cream and Soft-boiled Quail’s Eggs
THE BRITISH LARDER20Ingredients
2Hours
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 mL milk
- 150 mL vegetable stock
- 50 grams unsalted butter
- 50 grams plain flour
- 40 grams mature cheddar cheese (extra, grated)
- 60 mL double cream
- cracked black pepper
- sea salt
- 30 grams unsalted butter
- 1 banana shallot (large, finely sliced)
- 300 grams garden peas (fresh, shelled weight, frozen peas could be used)
- fresh thyme leaves (a sprig of flowering, only)
- 50 mL dry vermouth (or dry white wine)
- 300 mL vegetable (or white chicken stock)
- 100 mL double cream
- 4 Tbsp. garden peas (shelled fresh)
- 2 quail (’s eggs)
- extra-virgin olive oil (for drizzling)
- fresh pea (tops)
- fresh Parmesan cheese (finely grated, for sprinkling)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium630mg26% |
| Potassium700mg20% |
| Protein23g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A100% |
| Vitamin C110% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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