Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 cups vegetable stock
- 1 cup cleaned, trimmed and chopped dandelion greens
- 1 cup cleaned, trimmed and chopped arugula leaves
- 1 cup cleaned, trimmed and chopped sorrel leaves
- 1 cup fresh peas, blanched, or frozen peas, thawed
- Salt and freshly ground black pepper to taste
- 3 large eggs, well beaten
- 1/4 CUP GRATED PARMESAN CHEESE FOR GARNISH
- 1/4 cup crumbled feta cheese for garnish
- =
Directions
1. Place vegetable stock in large soup pot, and heat over high heat. When stock comes to a boil, stir in dandelion greens, arugula leaves, sorrel leaves and peas.
2. When soup returns to a simmer, reduce heat to medium-low, and cook about 1 minute. Season to taste.
3. Pour eggs gradually into soup, stirring constantly, allowing egg “threads” to form. Remove from heat, ladle into individual soup bowls, garnish with cheeses and serve immediately.