Makes 24 8 oz portions
.0625
1. Cut the salt pork into fine dice or pass through a grinder.
2. Cook the salt pork slowly in a heavy saucepot to render the fat. Do not brown the pork.
3. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.
4. Add the ham stock and ham bone. Bring to a boil.
5. Rinse the split peas under cold water. Drain in a strainer and add to the stock. Add the sachet
6. Cover and simmer until the peas are tender, about 1 hour.
7. Remove the ham bone and sachet.
8. Pass the soup through a food mill.
9. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock or water.
10. Season to taste.
11. If ham hock was used, trim off the meat. Dice it, and add to the soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 135 | ||
Calories from Fat: 55 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 247.4mg | 9 % | |
Potassium 297.5mg | 8 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 9.4g | ||
Protein 5.6g | 8 % | |
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: 135
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