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Dutch Split Pea Soup Recipe
|Sliced bacon||1⁄2 Pound, chopped|
|Peeled diced celery root/Chopped celery||2 Cup (32 tbs)|
|Onion||1⁄2 Pound, chopped (1 Large)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Green split peas||1 Pound, sorted of debris and rinsed|
|Regular strength chicken broth||1 Quart|
|Kielbasa||1 Pound, sliced 1/2 inch thick (Polish)|
Serving size: Complete recipe
Calories 3503 Calories from Fat 1029
% Daily Value*
Total Fat 116 g178.8%
Saturated Fat 39.7 g198.3%
Trans Fat 0 g
Cholesterol 377.5 mg
Sodium 9593.1 mg399.7%
Total Carbohydrates 425 g141.7%
Dietary Fiber 136.5 g546.2%
Sugars 75.4 g
Protein 208 g415.4%
Vitamin A 183.5% Vitamin C 331.3%
Calcium 78.7% Iron 220.5%
*Based on a 2000 Calorie diet
Split leeks lengthwise and rinse well; slice thinly and set aside.
In a 5- to 6-quart pan over medium-high heat, stir bacon often until brown.
With a slotted spoon, transfer bacon to paper towels; set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery root, onion, and chopped parsley.
Stir often over medium heat until vegetables are limp, about 15 minutes.
Return bacon to pan with split peas, broth, and 1 quart water.
Bring to a boil over high heat.
Cover and simmer until peas are mostly dissolved, about 1 1/2 hours; stir soup occasionally.
Stir often until sausage is hot, about 10 minutes longer.