50 min
Vegetarian Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.4 kg
Potatoes 0.2 kg
Leek 1.2 ud
Margarine 0.05 kg
Rice 0.08 kg
Block cheese 0.05 kg
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
Elaboration

 

For the cream:

  • Prepare a vegetable stock.
  • Boil the peas.
  • Clean and chop the leeks into half-moons and simmer in margarine.
  • Peel and cut (break) the potatoes.
  • When the vegetables are simmered add the rice, the potato and cover with the vegetable stock, boil until the potato and the rice are well cooked.
  • At the last moment add the peas. Adding the peas at the last moment guarantees a rich green colour.
  • Blend and sieve and adjust the salt and the thickness if necessary.

PLATING UP

  • Dice the bread and fry.
  • Cut the cheese into cubes.
  • Plate up and garnish with the croutons and the cheese.

 

Nutritional information (1 portion)
Fiber 14.61 g
Saturates 4.27 g
Monounsaturated fatty acids 2.98 g
Polyunsaturated fatty acids 4.42 g
Cholesterol 20.0 mg
Calcium 300.98 mg
Iron 4.67 mg
Zinc 1.9 mg
Vitamin A 630.83 ug
Vitamin C 74.88 g
Folic acid 245.91 ug
Salt (Sodium) 253.52 mg
Sugars 22.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.