recipes
Pea Soup with Parmesan Gremolata
Pea soup is always popular. Try adding freshly grated parmesan cheese, parsley and pine nuts.
serves 4
10 min prep
if you liked this recipe, try...
ingredients
| 2 teaspoons oil 1 cup frozen Birds Eye Chopped Onions 3 cups chicken or vegetables stock 500g packet frozen Birds Eye Garden Peas 2 tablespoons rice ¼ cup cream Gremolata ½ cup coarsely chopped Italian parsley 2 tablespoons toasted pine nuts ¼ cup shredded parmesan cheese |
featured products
instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Chopped Onions and cook for 2-3 minutes.
step 2
Pour in chicken stock and add frozen Birds Eye Garden Peas and rice, bring to the boil; cover and simmer for 15 minutes.
step 3
Puree soup, season to taste and serve drizzled with cream and sprinkle with combined Gremolata.
recipe tip
Toasted almonds or hazelnuts can replace pine nuts for a variation. For a lower fat version, omit cream.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1250kJ (300Cal) | 313kJ (75Cal) |
| Protein | 15.3g | 3.8g |
| Fat - Total | 16.5g | 4.1g |
| - Saturated | 6.0g | 1.5g |
| Carbohydrate | 18.4g | 4.6g |
| - Sugars | 6.9g | 1.7g |
| Dietary Fibre | 8.9g | 2.2g |
| Sodium | 1110mg | 276mg |
| Potassium | 334mg | 83mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Pea Soup with Parmesan Gremolata
Pea Soup with Parmesan Gremolata
Pea soup is always popular. Try adding freshly grated parmesan cheese, parsley and pine nuts.
ingredients
2 teaspoons oil
1 cup frozen Birds Eye Chopped Onions
3 cups chicken or vegetables stock
500g packet frozen Birds Eye Garden Peas
2 tablespoons rice
¼ cup cream
Gremolata
½ cup coarsely chopped Italian parsley
2 tablespoons toasted pine nuts
¼ cup shredded parmesan cheese
instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Chopped Onions and cook for 2-3 minutes.
step 2
Pour in chicken stock and add frozen Birds Eye Garden Peas and rice, bring to the boil; cover and simmer for 15 minutes.
step 3
Puree soup, season to taste and serve drizzled with cream and sprinkle with combined Gremolata.
serves 4 10 min prep recipe tip
Toasted almonds or hazelnuts can replace pine nuts for a variation. For a lower fat version, omit cream.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au