Puree of Split Pea Soup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Puree of Split Pea Soup

Photo by frank3.0
Categories: Legumes, Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by frank3.0
Step 1
6 oz • Salt pork
10 oz • Onion • diced
5 oz • Celery • diced
5 oz • Carrots • diced
Cut the salt pork into fine dice. Cook the salt pork slowly in a heavy sauce pot to render the fat. Add the vegetables and saute until tender.
Step 2
6 qt • Chicken stock
1 each • Ham hock
3 lb • Green split peas
1 each • Sachet-bay leaf,thyme whole clove and peppercorns crushed
Salt and Pepper as needed
Tabasco as needed
Worcestershire sauce as needed
Add the chicken stock and ham hock and bring to a boil.

Rinse the split peas under cold water drain in a strainer. Add to the stock. Also add the sachet.

Cover and simmer until the peas are tender, approximately one hour.

Remove the ham bone and sachet . Pass the soup through a food mill.

Bring the soup back to a simmer.

Season to taste with salt, pepper, worcestershire and tabasco.

Remove meat from hock, dice and add meat to soup.
Nutritional Analysis
Calories230 
Protein13g
52
23%
Carbs32g
128
56%
Fat7g
63
27%
Cholesterol5mg 
Sodium590mg 
Information is on a per portion basis.
Notes

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