Lettuce, Pea Rocket Soup

The ingredient of Lettuce Pea Rocket Soup

• 40g butter
• 1 leek trimmed washed finely sliced
• 1 small iceberg lettuce outer leaves removed finely shredded
• 1 bunch fresh rocket chopped
• 4 cups 1 litre massel vegetable liquid stock
• 2 cups 300g frozen minted peas thawed
• salt freshly ground pepper
• 1 3 cup chopped fresh continental parsley
• 1 3 cup 60g macadamias chopped
• crusty bread rolls to serve

The Instruction of lettuce pea rocket soup

• melt the butter in a large saucepan over a medium heat stir in the leek lettuce and rocket cover and cook stirring occasionally for 6 minutes or until wilted
• add the stock and cook for 5 minutes stir in peas and cook a further 3 minutes season with salt and pepper place in a food processor or use a hand blender and process until smooth
• divide soup among serving bowls combine parsley and macadamias and sprinkle over the soup serve soup with crusty rolls

Nutritions of Lettuce Pea Rocket Soup

fatContent: 280 108 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: 23 milligrams cholesterol

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