Directions:
- Heat the oil in a deep saucepan and cook the onion and celery until soft. Add the rest of the ingredients and simmer for 11/2 hours, by when the peas will have broken up and the ham will be falling from the bone.
- Remove and discard the peppercorns, thyme and bay leaf. Take out the ham hock, remove the fat and cut into 1 inch pieces. Puree the soup.
- When ready to serve, re-heat the soup (without boiling) and serve with the ham scattered on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8311.05 Kcal (34797 kJ) | ||
| Calories from fat | 4148.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 460.91g | 709% | |
|---|---|---|---|
| Cholesterol | 1984.5mg | 662% | |
| Sodium | 12739.2mg | 531% | |
| Potassium | 5344.42mg | 114% | |
| Total Carbs | 375.48g | 125% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 36.35g | 145% | |
| Protein | 620.67g | 1241% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 53.2mg | 295% | |
| Calcium | 628.5mg | 63% | |
| Amount Per 100 g | |||
| Calories | 223.35 Kcal (935 kJ) | ||
| Calories from fat | 111.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 709% | |
|---|---|---|---|
| Cholesterol | 53.33mg | 662% | |
| Sodium | 342.35mg | 531% | |
| Potassium | 143.62mg | 114% | |
| Total Carbs | 10.09g | 125% | |
| Sugars | 0.04g | 6% | |
| Dietary Fiber | 0.98g | 145% | |
| Protein | 16.68g | 1241% | |
| Vitamin C | 0.5mg | 34% | |
| Iron | 1.4mg | 295% | |
| Calcium | 16.9mg | 63% | |
* 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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