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Pea Or Lentil Soup Recipe
|Split green peas/Split lentils||500 Gram|
|Salt||2 1⁄2 Teaspoon|
|Smoked pork fat||60 Gram|
|White of leek||1|
|Fresh herb sprigs||1|
|Smoked pork ribs/Ham bones||1 Kilogram|
Serving size: Complete recipe
Calories 4161 Calories from Fat 1506
% Daily Value*
Total Fat 167 g257.6%
Saturated Fat 57.9 g289.4%
Trans Fat 1.6 g
Cholesterol 786.1 mg262%
Sodium 5698.4 mg237.4%
Total Carbohydrates 340 g113.5%
Dietary Fiber 135.1 g540.2%
Sugars 54.5 g
Protein 324 g648.1%
Vitamin A 268.2% Vitamin C 66.6%
Calcium 67.9% Iron 190.7%
*Based on a 2000 Calorie diet
Soak them over night in 2 litres (4 pints) of water to which the salt has been added.
Dice the pork fat and melt in frying pan.
Roughly cut the carrot, onion, celery and leeks.
Place in work bowl and process until finely cut.
Saute the diced vegetables in the melted pork fat until they are light brown.
Add the sauteed vegetables to the water and soaked peas or lentils.
Also add the herbs, the peppercorns and the smoked pork ribs or ham bones.
Cook over a medium heat for 2 1/2-3 hours.
Stir from time to time, especially in the early stages, to make sure that the peas or lentils do not stick.
When cooked the soup should have a puree type texture, the peas and lentils should have partly broken up.
After scraping off any meat and returning it to the soup, discard the bones.
You may serve the soup as it comes out of the saucepan or after removing the bones, puree the soup, 2 cups at a time, in the work bowl.
Season and serve with hot crusty French bread.