Vitamin-rich soup that contains a melange of vegetables and herbs and meat from ham hocks for a smoky flavor. This delicious and satisfying soup is perfect for lunch or a light dinner.
Source: McCall's Cooking School
1. Place peas in a colander; rinse under cold running water and drain. In an 8-quart Dutch oven or kettle, place the peas and ham hocks; add 2.5 quarts water. Wash the celery. Using a French chef's knife, cut the celery into 1/4-inch-thick slices.
2. Peel the onions, cut in half and thinly slice each half lengthwise. Peel the carrots and cut into 1/4-inch-thick slices. Add the celery, onions and carrots to the peas and ham hock in the Dutch oven.
3. Chop the parsley. Add the parsley, bay leaf and rosemary to the pea soup mixture in the Dutch oven. Mix well with a wooden spoon. Over high heat, bring the soup mixture to a boil. Reduce heat and simmer covered for 2 hours. Remove Dutch oven from heat.
4. With a slotted spoon, transfer the ham hocks to a shallow pan and let cool. Remove meat from ham hocks. Ladle pea soup mixture in batches into the bowl of a food processor and purée. Transfer puréed mixture to a large saucepan, add meat and reheat.
I cook my soup in my crockpot for 8 hours and purée using my Bamix stick blender.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 264 | ||
Calories from Fat: 107 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 1405.2mg | 48 % | |
Potassium 664.9mg | 17 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.8g | ||
Protein 32.1g | 46 % | |
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: 264
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