Creamy Pea Soup
Soups • European
Description
Note: Instead of broccoli, you can use cauliflower. For your benefit! The stalk of broccoli is just as tasty and rich in protein, vitamins A, B1, B2, PP, C, E, and potassium as the florets. Cut it into small cubes and add it to the soup along with the other vegetables. Per 100 g: 59.0 kcal, protein — 2.6 g, fat — 3.8 g, carbohydrates — 3.6 g
Ingredients
- Butter 0 oz
- Carrot 1 piece
- Cream 5 fl oz
- Campbell's Beef Broth 15 fl oz
- Broccoli 5 oz
- Green Peas 5 oz
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Wash the carrot, peel it, and cut it into 1 cm cubes. In a heavy-bottomed or non-stick pot, melt the butter. Add the carrot, pour in the cream, cover with a lid, and simmer on low heat for 5 minutes.
Step 2
In another pot, pour in the Campbell's Chicken Broth and add 600 ml of water. (Note! The packaging of Campbell's Chicken Broth recommends adding 750 ml of water, but our recipe requires less.) Bring to a boil.
Step 3
Add the green peas and the broccoli florets to the carrots. Heat the vegetable mixture for 2 minutes and sprinkle with flour. Stirring, pour in the broth. Bring to a boil. Cook for 8 minutes or until the vegetables are tender.
Step 4
Serve with fresh herbs and crusty white bread.
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