In a stock pot, cook bacon until crispy, remove the bacon leaving the fat.
Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes.
Add the stock, peas and ham hock.
Bring to a fast boil, then reduce to a simmer.
Cook for 1 hour or until the peas are tender.
Remove the ham hock and dice the meat. Set aside.
Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes.
With a hand held blender puree the soup until smooth.
Season with salt and pepper.
Add the diced ham hock and garnish with the whole split peas and fresh black pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (766g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 597 | ||
Calories from Fat: 365 (61%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 40.5g | 54 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 96.4mg | 30 % | |
Sodium 39754.3mg | 1371 % | |
Potassium 976.1mg | 26 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 21.6g | ||
Protein 34.2g | 49 % | |
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: 597
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.