Thanks to Viking River Cruises for this recipe!
Place peas in a colander and rinse, picking through and discarding any shriveled peas or other debris. Transfer to a large saucepan. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Add onion, ham hock, bay leaf, salt and pepper, stirring to combine. Cook, stirring often to prevent burning, until peas are very soft and creamy, about 40 minutes. Add additional broth or water if soup begins to thicken too much and stick to bottom of pan. Remove from heat. Take out ham hock and pull off meat. Chop meat and return to soup. Ladle soup into bowls and garnish with bacon. Serve hot.
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Serving Size: 1 Serving (1329g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2766 | ||
Calories from Fat: 1693 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188.1g | 251 % | |
Saturated Fat 53.9g | 270 % | |
Monounsaturated Fat 78g | ||
Polyunsanturated Fat 40.2g | ||
Cholesterol 939.5mg | 289 % | |
Sodium 1254.5mg | 43 % | |
Potassium 2654.2mg | 70 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 8.2g | ||
Protein 240g | 343 % | |
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: 2766
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