Split Pea Soup with Pumpernickel Croutons Recipe

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Split Pea Soup with Pumpernickel Croutons

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Ingredients:

Serving

2 meaty ham hocks (1 3/4 lb total)
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tbsp olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 tsp table salt
1/4 tsp black pepper
5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb lo a f)
1 tsp kosher salt
1 cup frozen peas (not thawed )

Directions:

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
Put oven rack in middle position and preheat oven to 400°F.
While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
Serve soup with croutons.
Cooks' notes:
· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature. · Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	753.15 Kcal (3153 kJ)
Calories from fat	178.67 Kcal
		% Daily Value*
Total Fat	19.85g	31%
Cholesterol	4.54mg	2%
Sodium	2480.17mg	103%
Potassium	915.68mg	19%
Total Carbs	121.39g	40%
Sugars	6.92g	28%
Dietary Fiber	18.82g	75%
Protein	25.86g	52%
Vitamin C	10mg	17%
Vitamin A	0.5mg	16%
Iron	7.9mg	44%
Calcium	245.1mg	25%

Amount Per 100 g
Calories	72.77 Kcal (305 kJ)
Calories from fat	17.26 Kcal
		% Daily Value*
Total Fat	1.92g	31%
Cholesterol	0.44mg	2%
Sodium	239.63mg	103%
Potassium	88.47mg	19%
Total Carbs	11.73g	40%
Sugars	0.67g	28%
Dietary Fiber	1.82g	75%
Protein	2.5g	52%
Vitamin C	1mg	17%
Iron	0.8mg	44%
Calcium	23.7mg	25%

* 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.

Tastes

salty
savory
bitter
sweet

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