Split Pea Soup with Ham or Bacon Bones
Try this Split Pea Soup with Ham or Bacon Bones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 onion, chopped
- 2 carrots chopped
- 1 clove garlic finely chopped
- 1 cup cream
- 1 tbsp oil
- 500 g or 16 oz. packet dried green split peas
- 4 cups of low salt chicken stock
- up to 1kg ham bone or bacon bones (i used bacon bo
- 1 bouquet garni (parsley thyme and a bay leaf tied with string)
- salt and cracked pepper to taste
- Carbohydrate 8.2676677241667 g
- Cholesterol 26.4000000758786 mg
- Fat 16.7728000404598 g
- Fiber 0.569333323637644 g
- Protein 1.26910000310413 g
- Saturated Fat 5.98084334951669 g
- Serving Size 1 1 Serving (158g)
- Sodium 30.0300000459871 mg
- Sugar 7.69833440052906 g
- Trans Fat 0.844950002021356 g
- Calories 185 calories
Rinse split peas and soak in a pan of water for at least an hour or up to 8 hours to plump them up. (lots of people skip this step but it's how my mother taught me to make this soup.)In a large heavy bottomed pan heat the oil and add the garlic, onion and carrots and slowly cook without burning or coloring.Add the split peas, chicken stock, bones, cracked pepper and bouquet garni and simmer for 1½ hours.Remove bouquet garni and discard - it's done its workRemove the bones and pick off the meat (it should just fall apart) and return to soup pot.Taste and adjust seasoning.Either blitz or blend if you want smooth soupStir in creamServe with some nice crusty bread
