Split Pea Soup
Preparation and cooking time: 90 minutes
Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham. Regular baked ham would work as well. This will make 4 servings.
Ingredients:
- 1 1/4 cup split peas, 250gr, 8.8oz
- 6 cups water
- 2 thick slices Prosciutto, (6oz) (for most intense flavor) or a meaty ham bone 170gr, 6oz
- 1 large onion, 175gr, 6.2oz
- carrots, 270gr, 9.5oz
- 2 medium potatoes, 300gr, 10.6oz
- 3 ribs celery, 150gr, 5.3oz
Instructions:
- If using a ham bone, put in water with split peas. If using Prosciutto or other ham, cut into bite-size chunks before adding.
- Bring ham, peas and water to a boil, cover and simmer for 45 minutes
- After 45 minutes:
- Roughly chop onion and add to pot.
- Peel carrots. Slice by cutting in half the long way (in 2 or mores sections) then into half circles. Add to pot.
- Peel and slice potatoes to a similar size; add to pot.
- Slice celery, cutting the wide end in half lengthwise and add to pot.
- Cover and simmer until all vegetables are done, 30 - 45 minutes longer.
- Remove ham bone, if using, and cut ham. Add ham back to soup.
- Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
