Pea Soup with Prawns and Asparagus. Recipe | Yummly

Pea Soup with Prawns and Asparagus.

ON DINE CHEZ NANOU
9Ingredients
50Minutes
400Calories
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Description

This verdant soup is just right for ushering in spring—say, at an Easter brunch or Mother’s Day lunch. Frozen peas are a convenient alternative to the fresh variety (no blanching and peeling required). Sour cream lends a subtle tang to the soup. Blanched shaved asparagus, sautéed shrimp, and pan-fried croutons make delightful toppings, fresh dill and Espelette pepper are last-minute seasonings. If you have a mandoline or other adjustable-blade slicer, use it to shave the asparagus paper thin; otherwise a vegetable peeler works well, too.

Ingredients

US|METRIC
  • 1 cube chicken bouillon
  • 600 grams frozen peas (or fresh)
  • 2 tablespoons sour cream
  • 4 asparagus (green)
  • 2 prawns (large)
  • 2 slices black bread
  • 2 tablespoons olive oil
  • fresh dill
  • Espelette pepper
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    Directions

    1. In a medium saucepan, make chicken stock by boiling 1 lt water with the cube of chicken bouillon.
    2. Add the peas and cook for 15 minutes until tender.
    3. In a blender, beat the peas, gradually adding the broth until desired consistency. Add the cream and keep blending until smooth, for 5-6 minutes.
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    NutritionView More

    400Calories
    Sodium30% DV720mg
    Fat26% DV17g
    Protein33% DV17g
    Carbs15% DV44g
    Fiber64% DV16g
    Calories400Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium720mg30%
    Potassium600mg17%
    Protein17g33%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber16g64%
    Sugars17g34%
    Vitamin A140%
    Vitamin C100%
    Calcium10%
    Iron40%

    * 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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