Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 8 oz bacon, minced
- 1/2 cup vegetable oil
- 2 lbs mirepoix, small dice
- 4 tsps garlic, minced
- 1 1/2 gals chicken stock
- 2 lbs russet potatoes, peeled, large dice
- 4 lbs green split peas
- 1 whole ham hock
- 1 bay leaf
- kosher salt as needed
- ground black pepper as needed
- 2 lbs croutons
Direcciones
- Render the bacon in a soup pot over medium heat. Remove the bits of bacon and reserve for garnish. Add the oil and mirepoix and sweat, stirring occasionally, until the onions are transparent, 10 to 12 minutes. Add the garlic and saute for 1 minute. Do not brown the garlic.
- Add the stock, potatoes, split peas, ham hock, and bay leaf, and bring to a simmer. Allow the soup to simmer, stirring occasionally, until the peas are tender, about 45 minutes. Remove and discard the bay leaf and ham hock. Dice the lean meat, if desired. Reserve the meat.
- Puree the soup using a food mill, blender, or food processor until it is smooth. Add the ham hock meat, if desired. Taste and season with salt and pepper. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days later for service.
- To finish the soup for service, return it to a boil. Serve te soup in heated bowls or cups, garnished with croutons and the reserved bacon bits.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 50 servings | |
| Calories 260 | |
| Calories from Fat 53 | 20% |
| Total Fat 5.98g | 7% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 3mg | 1% |
| Sodium 350mg | 15% |
| Potassium 556mg | 16% |
| Total Carbs 39.13g | 10% |
| Dietary Fiber 10.9g | 36% |
| Sugars 3.02g | 2% |
| Protein 13.14g | 21% |
