Heat the oil in a deep saucepan and cook the onion and celery until soft. Add the rest of the ingredients and simmer for 1½ hours, by when the peas will have broken up and the ham will be falling from the bone.
Remove and discard the peppercorns, thyme and bay leaf. Take out the ham hock, remove the fat and cut into 1 inch pieces. Puree the soup.
When ready to serve, re-heat the soup (without boiling) and serve with the ham scattered on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 | ||
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Calories: 231 | ||
Calories from Fat: 91 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 38.9mg | 12 % | |
Sodium 683.3mg | 24 % | |
Potassium 519.2mg | 14 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 10.4g | ||
Protein 19.5g | 28 % | |
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: 231
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