Directions:
- In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.
- In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.
- In a blender puree 4 cups soup in batches and return to kettle.
- Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.
- Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.57 Kcal (266 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 97.57mg | 4% | |
| Potassium | 196.16mg | 4% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 16.59 Kcal (69 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 25.47mg | 4% | |
| Potassium | 51.2mg | 4% | |
| Total Carbs | 3.54g | 5% | |
| Sugars | 1.34g | 20% | |
| Dietary Fiber | 0.8g | 12% | |
| Protein | 0.65g | 5% | |
| Vitamin C | 3.7mg | 24% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16mg | 6% | |
* 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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