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Add a photoRaciónes: 6
Ingredientes
- 225 gm potatoes peeled and minced into chunks
- 900 ml vegetable stock
- 340 gm mange tout trimmed sea salt and freshly grnd black pepper
- 150 ml smetana or possibly lowfat sour cream
Direcciones
- Throw the potatoes into a pan with the stock and simmer for 15 min.
- Reserve a few of the mangetout and add in the rest to the pan.
- Simmer for another 5 min.
- Remove and allow to cold then blend the whole soup.
- Taste and add in seasoning then chill.
- Slice the remaining raw mange tout in julienne strips.
- Serve in individual bowls with a spoonful of smetana or possibly lowfat sour cream and a few threads of mangetout as garnish.
- Serves 6
- Here is another chilled soup that seems particularly to entrap the essence of summer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 42 | 55% |
| Total Fat 4.82g | 6% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 617mg | 26% |
| Potassium 153mg | 4% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.34g | 2% |
| Protein 1.07g | 2% |
