Try this Pea And Ham Soup with Polenta Croutons recipe, or contribute your own.

Still searching for what to cook ?

Name: Pea And Ham Soup with Polenta Croutons
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 l Water or chicken stock;; Vegetable oil; 1 sm Carrot; peeled and cut into; 1/4 Leek; diced; 30 ml Fillipo Berio Extra Virgin; 1 sm Onion; diced; ; 2lb), meat removed; 4 sl Dellugo Fresh Polenta; ; approximately; Salt & freshly ground black; 5 ml Fresh sage; chopped (1tsp); ; water and drained; ; 3 pieces; Ham or pork bone; weighing; ; and diced; 2 Bay Leaves; 200 g Dried yellow split peas;; ; (7oz); ; 650-900g (11/2 -

Find the most delicious recipes here

INGREDIENTS

1 1/2 l Water or chicken stock;
Vegetable oil
1 sm Carrot; peeled and cut into
1/4 Leek; diced
30 ml Fillipo Berio Extra Virgin
1 sm Onion; diced
; 2lb), meat removed
4 sl Dellugo Fresh Polenta
; approximately
Salt & freshly ground black
5 ml Fresh sage; chopped (1tsp)
; water and drained
; 3 pieces
Ham or pork bone; weighing
; and diced
2 Bay Leaves
200 g Dried yellow split peas;
; (7oz)
; 650-900g (11/2 -

Servings

INSTRUCTIONS

Place the peas and water in a large heavy-based saucepan, bring to the boil and skim. Add the carrot, onion, leek, ham or pork bone, half the diced ham or pork, bay leaves and seasoning. Cover and bring to the boil and simmer for 35-40 minutes or until the peas are tender. Remove the bone and bay leaves. Place the soup in a food processor and process until almost smooth. Return to a clean saucepan, heat gently and adjust the seasoning if necessary. Heat the oil in frying pan until hot, add the polenta, remaining diced ham and sage and fry for 1-2 minutes or until golden brown. Divide soup between 4 large bowls, garnish with the polenta, sage and ham and serve with warm wholemeal bread. NOTES : The stock for this soup is made with a ham or pork bone. The inclusion of the bone gives the soup a flavour which cannot be matched by stock cubes or granules. The bones are available from our delicatessen counter and, subject to availability, you can choose from Leicester Ham, Oven Roast Pork or Oven Roast Ham. Each bone comes with sufficient residue of meat to cut off and use in the soup or in quiches, omelettes, risottos or stir fries.

NOTES

Alert editor

Pea And Ham Soup with Polenta Croutons

1 1/2 l Water or chicken stock; 
  Vegetable oil 
1 sm Carrot; peeled and cut into 
1/4  Leek; diced 
30 ml Fillipo Berio Extra Virgin 
1 sm Onion; diced 
  ; 2lb), meat removed 
4 sl Dellugo Fresh Polenta 
  ; approximately 
  Salt & freshly ground black 
5 ml Fresh sage; chopped (1tsp) 
  ; water and drained 
  ; 3 pieces 
  Ham or pork bone; weighing 
  ; and diced 
2  Bay Leaves 
200 g Dried yellow split peas; 
  ; (7oz) 
  ; 650-900g (11/2 -

Place the peas and water in a large heavy-based saucepan, bring to the boil  and skim. Add the carrot, onion, leek, ham or pork bone, half the diced ham  or pork, bay leaves and seasoning.    Cover and bring to the boil and simmer for 35-40 minutes or until the peas  are tender.    Remove the bone and bay leaves. Place the soup in a food processor and  process until almost smooth. Return to a clean saucepan, heat gently and  adjust the seasoning if necessary.    Heat the oil in frying pan until hot, add the polenta, remaining diced ham  and sage and fry for 1-2 minutes or until golden brown.    Divide soup between 4 large bowls, garnish with the polenta, sage and ham  and serve with warm wholemeal bread.        NOTES : The stock for this soup is made with a ham or pork bone. The  inclusion of the bone gives the soup a flavour which cannot be matched by  stock cubes or granules. The bones are available from our delicatessen  counter and, subject to availability, you can choose from Leicester Ham,  Oven Roast Pork or Oven Roast Ham. Each bone comes with sufficient residue  of meat to cut off and use in the soup or in quiches, omelettes, risottos  or stir fries.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (52g)
Recipe Makes: 4 servings

Calories: 64
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 158.2mg		5 %
Potassium 190.5mg		5 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 7g
Protein 4.3g		6 %
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.

About Our Nutrition Facts

Calories per serving: 64

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe