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Ingredientes
- 1 pound dry green split peas
- 2 1/2 quarts. cool water
- 1/4 c. diced salt pork
- 1/2 c. minced leeks
- 1/2 c. minced celery
- 1/2 c. minced onions
- 1/2 c. celeriac (celery root), optional
- 1/2 bay leaf
- 2 teaspoon salt
- 1 pigs knuckle, optional
- 1 smoked Dutch ring sausage, sliced, or possibly 1 c. sliced Polish sausage or possibly warm dogs
- Minced parsley
Direcciones
- 1. Rinse peas under cool water and remove all foreign particles. Place peas in large kettle, add in the water, cover and let stand overnight. Or possibly boil 2 min and let soak 1 hour.
- 2. In a skillet, cook the salt pork 5 min. Add in the vegetables and cook 10 min, till tender but not browned.
- 3. Add in the salt pork mix, bay leaf, salt and pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce the heat, skim foam from the top and simmer gently 2 hrs or possibly till the meat on the pigs knuckle separates from the bone.
- 4. Remove the pigs knuckle, shred the meat and reserve. Throw away the bone and the bay leaf.
- 5. Strain the soup and press the vegetables through a sieve, or possibly puree in a blender or possibly food processor. Return the meat and sieved vegetables to the soup kettle and adjust the seasonings. Add in the sliced sausages and simmer 5 min longer.
- 6. Serve the soup piping warm and garnish each portion with minced parsley. 6 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 80 | 23% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 961mg | 40% |
| Potassium 827mg | 24% |
| Total Carbs 48.73g | 13% |
| Dietary Fiber 20.0g | 67% |
| Sugars 7.0g | 5% |
| Protein 19.49g | 31% |
