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Split Pea And Bacon Soup Recipe
|Butter/Margarine||1 Ounce (25 Gram)|
|Split peas||4 Ounce (100 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Onions||2 Medium, skinned and chopped|
|Chopped tomatoes||8 Ounce, skinned and chopped (225 Grams)|
|Bacon knuckle||1 Pound, soaked (1 Piece, 450 Gram)|
|Water||2 Pint (1.1 Liter)|
|Fried breadcrumbs||60 Milliliter (4 Level Tablespoon)|
|Grated cheese||60 Milliliter (4 Level Tablespoon)|
Serving size: Complete recipe
Calories 1838 Calories from Fat 868
% Daily Value*
Total Fat 100 g154.4%
Saturated Fat 46 g230.1%
Trans Fat 0 g
Cholesterol 234.4 mg
Sodium 4657.5 mg194.1%
Total Carbohydrates 161 g53.6%
Dietary Fiber 42.1 g168.2%
Sugars 37.3 g
Protein 100 g199.8%
Vitamin A 59.8% Vitamin C 104.1%
Calcium 90.8% Iron 46.2%
*Based on a 2000 Calorie diet
Stir in the split peas, garlic and vegetables so that they are coated with fat.
Add the bacon, salt, pepper and water.
Bring to the boil uncovered and stir well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Remove the bacon knuckle and skin it.
Cut the meat from the bone and dice it.
Sieve the soup or puree it in an electric blender, then return it to the pan with the bacon.
Reheat and adjust seasoning.
Serve sprinkled with the fried crumbs and cheese.