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Twin Pea Soup Recipe
|Dry green split peas||2 Cup (32 tbs)|
|Dried yellow split peas||2 Cup (32 tbs)|
|Chicken stock/Chicken broth||12 Cup (192 tbs)|
|Garlic||2 Clove (10 gm), cut into half crosswise|
|Onions||2 , coarsely chopped|
|Carrots||2 , coarsely chopped|
|Celery stalks||6 , coarsely chopped|
|Julienned ham||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3128 Calories from Fat 373
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 4519.9 mg188.3%
Total Carbohydrates 562 g187.2%
Dietary Fiber 150.7 g602.7%
Sugars 120.1 g
Protein 245 g490.5%
Vitamin A 448% Vitamin C 104.1%
Calcium 47.3% Iron 175.5%
*Based on a 2000 Calorie diet
Add half of each ingredient to each pan, except the ham.
Stir each and bring both to a boil.
Reduce the heat to simmer and cook for 90 minutes, stirring every 10 minutes to prevent sticking.
The soup is done when the peas soften and the skins dissolve.
Pour each soup through a strainer separately, then through a chinois strainer to achieve a satiny smooth texture.
Add more stock to thin, if desired.
Remove the bay leaves.