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Рецепт Spring Vegetable Soup Mise en Place

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Ингредиенты

  • 2 tablespoon extra-virgin olive oil (plus more for drizzling)
  • 2½ ounce carrot (peeled and diced small)
  • 2½ ounce baby turnip (peeled and diced small)
  • 1½ ounce celery stalk (thinly sliced)
  • 1 ounce spring onion or scallions (thinly sliced)
  • 1 clove garlic (peeled and minced)
  • salt and pepper (as needed for seasoning)
  • 4 cup low sodium vegetable or chicken broth
  • 2 cup water
  • 4 ounce trimmed asparagus (cut into 1 ½-inch pieces)
  • 4 ounce sugar snap peas (cut on a diagonal into ½-inch pieces)
  • 3 ounce shelled and blanched fresh English peas
  • 2 ounce scrubbed baby red poatoes (cut paper thin, see note)
  • 2 ounce shelled, blanched and peeled fava beans
  • ½ ounce fresh celery leaves (thinly sliced crosswise)
  • fresh dill leaves (as needed)
  • lemon slices (as needed for spritzing)

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 931g
Calories 393  
Calories from Fat 246 63%
Total Fat 27.87g 35%
Saturated Fat 3.89g 16%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 154mg 6%
Potassium 985mg 28%
Total Carbs 32.02g 9%
Dietary Fiber 10.9g 36%
Sugars 14.75g 10%
Protein 8.52g 14%
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