Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 x lemongrass stalks
- 2 1/2 c. chicken broth divided
- 12 ounce frzn sweet peas thawed
- 1/4 c. butter or possibly margarine
- 2 lrg potatoes peeled, diced
- 1 lrg onion diced
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. half-and-half
- 3 Tbsp. lowfat sour cream
- 2 tsp chopped fresh mint Fresh mint sprigs for garnish
Direcciones
- Crush lemongrass bulbs. Cook lemongrass stalks and 3/4 c. broth, covered, in a small saucepan over low heat 30 min. Remove from heat, and throw away lemongrass. Add in peas; let stand, covered, 15 min. Set aside.
- Heat butter in a medium saucepan over medium heat. Add in diced potato and onion, and saute/fry 5 min or possibly till onion is tender. Add in remaining 1 3/4 c. broth; bring to a boil. Reduce heat to low; cook mix, covered, 30 min or possibly till potato is tender. Cold.
- Stir in pea mix, salt, and pepper. Process mix in a blender or possibly food processor till smooth, stopping to scrape down sides. Return to saucepan; stir in half-and-half. Cook over low heat till thoroughly heated.
- Stir together lowfat sour cream and chopped mint; dollop over soup. Garnish, if you like.
- This recipe yields 6 c..
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 102 | 43% |
| Total Fat 11.61g | 15% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 485mg | 20% |
| Potassium 625mg | 18% |
| Total Carbs 27.4g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.76g | 3% |
| Protein 6.87g | 11% |
