Pea Soup
Recipe: #6221
August 15, 2012
Categories: Peas, Game/Sports Day Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Non-Dairy, more
"Nothing hits the spot better on a cool Fall night or a cold winter's night than this soup, I use a ton of garlic because I love it,but you can reduce the amount"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (475 g)
- Calories 500
- Total Fat - 18.3 g
- Saturated Fat - 5.5 g
- Cholesterol - 56.5 mg
- Sodium - 1706.2 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 19.6 g
- Sugars - 7.5 g
- Protein - 37.6 g
- Calcium - 112.7 mg
- Iron - 5.8 mg
- Vitamin C - 3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large heavy pot over medium high heat cook the bacon slices until crisp. Remove them to a plate. Drain some fat but leave a fair amount in the pot.
Step 2
Add the onions, celery and carrots and saute for a couple of minutes in the bacon fat. Add garlic; saute 1 minute.
Step 3
Add the peas, thyme, rosemary, bay leaf, water and stock. Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally. Season with salt and pepper.
Step 4
Serve or puree the soup with immersion blender. Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil.
Tips
No special items needed.
0 Reviews
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