Try this Creamy Split-Pea Soup recipe, or contribute your own.
Suggest a better descriptionBouquet Garni, Tied In Double Cheesecloth: 3 Whole Bay Leaves 1/2 Teaspoon Thyme 1/2 Teaspoon Marjoram 4 Sprigs Parsley 10 Whole Peppercorns For Serving: 4 Cups Bread Cubes -- day old, french Oil Whipping Cream -- optional 1. Soak split peas in cold water to cover for several hours. Drain well. 2. Heat butter in 6-quart dutch oven until hot. Add leeks, carrots, onion, celery, and garlic. Cook and stir until limp, about 10 minutes. 3. Add chicken broth, ham bone (with at least 1 pound of meat on it), and bouquet garni. 4. Simmer uncovered, stirring occasionally, until peas are very tender, about 2 hours. 5. Remove and discard bouquet garni. Remove ham bone, or hocks, to a cutting board. Puree the soup with vegetables in a blender or food processor until smooth. 6. Chop any meat remaining on bones, and add this meat to the soup. Reheat soup if necessary. Add more chicken broth, if needed, to thin soup to your preferred consistency. 7. For croutons, fry bread cubes in a small amount of oil in skillet until crisp on all sides. Drain well on paper towels. 8. To serve, ladle soup into bowl. Drizzle a little whipping cream into center of soup (optional). Sprinkle with croutons. Recipe By : Parade Magazine 3/9/96 Recorded by Jocie Moravec File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 8 | ||
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Calories: 127 | ||
Calories from Fat: 33 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 1102.8mg | 38 % | |
Potassium 400mg | 11 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 12.3g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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