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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter in a saucepan and cook the back bacon until the fat runs. | 2. Stir in the onion, carrot and celery and cook for 2-3 minutes. | 3. Add the split peas and then the stock. Bring to a boil, stirring occasionally, then cover with a tight fitting lid and simmer for 45-60 minutes. | 4. Meanwhile preheat the oven to 350*. Bake the bread for about 20 minutes, until crisp and brown, and then cut into a dice. | 5. Grill the streaky bacon until very crisp, then chop finely. | 6. When the soup is ready, season to taste and serve hot with the chopped bacon and croutons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
back bacon	4	ounces	smoked chopped	100.8667	0.0	22.44	0.5667
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
pea	1/2	cup	split	20.58	3.6995	1.3719999999999999	0.098
chicken stock	5	cups		432.0	42.36	30.24	14.4
bread	2	slices	buttered firm	-	-	-	-
streaky bacon	2	slices		100.8667	0.0	22.44	0.5667
salt pepper				100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.