Directions:
- Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
- Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
- Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
- Ladle the soup into serving bowls and top each serving with croutons.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.35 Kcal (1534 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 21.2mg | 7% | |
| Sodium | 1638.15mg | 68% | |
| Potassium | 907.8mg | 19% | |
| Total Carbs | 46.31g | 15% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 23.97g | 48% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.92 Kcal (238 kJ) | ||
| Calories from fat | 14.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 16% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 7% | |
| Sodium | 254.53mg | 68% | |
| Potassium | 141.05mg | 19% | |
| Total Carbs | 7.2g | 15% | |
| Sugars | 1.71g | 44% | |
| Dietary Fiber | 0.53g | 14% | |
| Protein | 3.72g | 48% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.4mg | 13% | |
| Calcium | 7.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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