Nutritional Info

Nutrition Facts

Serving Size 1 (233g)

Calories 234
Calories from Fat 68 (29%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 3.8g 19%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 69.3mg 23%
Sodium 351.8mg 15%
Potassium 306.7mg 7%
Total Carbohydrate 21.3g 7%
Dietary Fiber 4.6g 18%
Sugars 2g
Protein 20.4g 41%

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Recipe Description
I served this soup on Thanksgiving and it was a big hit. It's also great served chilled. The cream adds just a bit of richness, but the soup is terrific without it, for a vegan version.
Prep time
25 min
Cook time
2 hr 25 min
Ready In
2 hr 50 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  butter
2 Cup(c)  leeks, white and light green parts, sliced
4 Cup(c)  vegetable broth
3 Cup(c)  water
1 Cup(c)  green split peas
2 Cup(c)  peas (fresh or frozen)
3 Tablespoon(T)  sherry
1/8 Teaspoon(t)  salt, or to taste
1/8 Teaspoon(t)  pepper
1/4 Cup(c)  heavy cream

Preparation

In a 4 quart saucepan, melt the butter over medium high heat. Add the leeks. Cook, stirring, until softened, about 1 minute. Add the broth and water and bring to a boil. Add the split peas. Return to a boil, then reduce heat and simmer, covered, 1 1/2 hours. Add the peas and return to a boil. Reduce heat and simmer, covered, 30 minutes longer. Stir in the sherry, salt and pepper. Simmer, uncovered, 15 minutes longer. Strain the soup, reserving the broth. Place a third of the solids in a blender container. Cover and blend until smooth. With the motor running, gradually pour a third of the broth into the container and blend until combined. Repeat with remaining soup. Return soup to saucepan. Stir in cream, return to heat, and cook to desired temperature.

Additional notes

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Sherried Pea Soup
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