Home & Cuisine

Split pea cream soup with ham

  • 500 ml water
  • 70 ml heavy cream
  • 130 g spit peas, dried
  • 100 g ham, fully cooked, diced
  • 70 g bacon, diced
  • 1/2 pcs celery stick, chopped
  • 1 pcs potato, small, peeled and diced
  • 1/2 pcs onion, chopped
  • 1 pcs bay leaf, dried
  • 3/4 tsp fresh ground salt
  • 1/4 tsp freshly ground black pepper

  1. In a soup kettle, cook bacon over medium heat until crisp.
  2. Using a slotted spoon, move bacon to paper towels; drain, reserving drippings.
  3. Add onion and celery to drippings and sauté until vegetables are tender; drain.
  4. Add the peas, water, potatoes, ham, salt, bay leaf, and pepper. Bring to a boil.
  5. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
  6. Place aside to cool slightly and process in small batches in a blender until smooth.
  7. Return to soup kettle; stir in cream.
  8. Heat through and serve in bowls; garnish with reserved bacon.

Good points

  • High in niacin
  • High in phosphorus
  • High in selenium
  • Very high in thiamin
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 70 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 345.51 kcal
Carbohydrates: 27.65 g
Cholesterol: 62.26 mg
Sugar: 4.31 g
Protein: 15.55 g
Fat: 19.78 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com