Pea & pesto soup with fish finger croûtons

Pea & pesto soup with fish finger croûtons is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 31g of protein, 6g of fat, and a total of 397 calories. This recipe serves 4. For $2.8 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cow pea, fish, vegetable stock, and a few other things to make it today. This recipe from BBC Good Food has 237 fans. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Sweet Pea Soup with Ham and Croutons, Pea Soup with Black-Cat Croutons, and Pea Soup With Black-Cat Croutons - W.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

500g frozen pea

4 medium potatoes, peeled and cut into cubes

1l hot vegetable stock

300g pack fish finger (about 10)

3 tbsp green pesto

Equipment:

sauce pan

grill

slotted spoon

frying pan

bowl

Cooking instruction summary:

Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger crotons on top.

 

Step by step:


1. Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden.

2. Cut into bitesize cubes and keep warm.

3. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables.

4. Heat through and serve in warm bowls with the fish finger crotons on top.


Nutrition Information:

Quickview
273k Calories
25g Protein
6g Total Fat
30g Carbs
86% Health Score
Limit These
Calories
273k
14%

Fat
6g
9%

  Saturated Fat
1g
8%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
38mg
13%

Sodium
1149mg
50%

Get Enough Of These
Protein
25g
51%

Folate
278µg
70%

Selenium
34µg
49%

Fiber
8g
33%

Phosphorus
322mg
32%

Manganese
0.62mg
31%

Magnesium
86mg
22%

Iron
3mg
20%

Vitamin B12
1µg
20%

Copper
0.39mg
20%

Vitamin B1
0.28mg
19%

Vitamin B3
3mg
18%

Potassium
574mg
16%

Vitamin A
778IU
16%

Vitamin D
2µg
16%

Zinc
1mg
12%

Vitamin B6
0.25mg
12%

Vitamin B5
0.88mg
9%

Vitamin B2
0.12mg
7%

Calcium
55mg
6%

Vitamin E
0.65mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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