Split Pea Purée with Processed Cheese
A tender purée with a creamy flavor and velvety texture! If you make pea soup but haven't tried a purée with processed cheese yet, I really recommend it. Serve it as a side or as a dish in its own right. Soft and fragrant, it'll be a hit with grown-ups and kids alike!
gartsun
Recipe author
Split Pea Purée with Processed Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
6 g
Fats 37 %
10 g
Carbohydrates 41 %
11 g
132 kcal
GI:
100
/
0
/
0
- Rinse the peas under cold water until it runs clear. 2. Put the peas in a heavy-bottomed pot and cover with water. Cook for about an hour, depending on how quickly the peas break down. To speed things up, you can pour a little vegetable oil on top. 3. Meanwhile, prep the vegetables. Peel and grate the onion and carrot, then sauté them in a skillet. Cook until golden and turn off the heat. 4. Once the peas are done, mix them with the sautéed vegetables and season with salt. Stir in the grated cheese. Blend everything and garnish with parsley.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, whole, uncooked - 340 kcal/100g
- Split peas, raw, hulled - 348 kcal/100g
- Split peas, boiled - 115 kcal/100g
- Chickpeas, dried, uncooked - 360 kcal/100g
- Cowpeas, dried, uncooked - 343 kcal/100g
- Cowpeas, dried, boiled - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Processed cheese, 60% fat - 354 kcal/100g
- Processed cheese, 45% fat - 294 kcal/100g
- Megle cheese - 590 kcal/100g
- Tartare cheese - 348 kcal/100g
- Chavroux goat cheese - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Table salt - 0 kcal/100g
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