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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Empty split peas from package,; wash and check for foreign matter. | 2. Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside. | 3. Peel and quarter potato; set aside. | 4. Add Bacon to 6 quart pot and over medium heat stir and fry until crispy. | 5. Remove Bacon and discard all but a teaspoon of bacon fat. | 6. Add onions and cook until caramelized. | 7. Add 4 quarts water and split peas to the pot on high flame; bring to boil. | 8. Turn down flame to low to medium. | 9. Add potato and rinsed ham hocks. | 10. Cook approximately 1 hour or until potato is almost done. | 11. Add celery and carrots. | 12. Cook an additional 20-30 minutes. | 13. Take the ham hocks out of the pot and remove the meat. | 14. Take your potato masher and mash the potato to thicken the soup. | 15. Add the ham hock meat. | 16. Stir this soup occasionally as the peas tend to stick to the bottom of the pot. | 17. Do not add salt and pepper as ham hocks may be salty enough. | 18. Serve with croutons. | 19. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	2	packages	split	-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
carrot	3			88.56	20.6928	2.0088	0.5184
celery	2	stalks		20.48	3.8016	0.8832	0.2176
baking potato	1			-	-	-	-
bacon	1/4			29.19	0.0896	0.8834	2.7783
ham hock	2		cut	-	-	-	-
water	4	quarts		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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