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Add a photoServings: 6
Ingredients
- 1 x onions, medium
- 16 x spr parsley
- 1 x lettuce, iceberg
- 400 gm peas
- 50 gm butter
- 8 Tbsp. cream
- 1 1/2 tsp curry pwdr
- 1 1/2 lt Chicken stock
- 6 slc white bread salt, pepper
Directions
- Peel and slice the onions.
- Wash lettuce and chop coarsely.
- Heat butter in saucepan, add in onions and cook gently 2 min.
- Add in lettuce to the pan and allow to soften for 3 - 4 min.
- Add in curry pwdr and stir well. Pour in stock, bring to boil and cook briskly for 5 min. Add in parsley and peas (do not cover the pan to ensure peas stay green).
- While vegetables are cooking, remove crusts from bread cut into cubes and fry them in remaining butter in frying pan. Stir well till they are golden. Drain in medium sieve and keep warm in a small heated bowl.
- When peas are cooked, pour contents into a liquidiser and blend to fine cream. Pour soup back into saucepan, reheat till boiling; add in cream, removing from heat immediately.
- Serve in terrine or possibly individual bowls with croutons in separate bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 97 | 67% |
| Total Fat 11.06g | 14% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 453mg | 19% |
| Potassium 321mg | 9% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.18g | 1% |
| Protein 4.73g | 8% |
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