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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes. | 2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. | 3. Sprinkle with reserved bacon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
bacon	2	slices	chopped	233.52	0.7168	7.0672	22.2264
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	1		chopped	-	-	-	-
carrot	1		peeled chopped	29.52	6.8976	0.6696	0.1728
celery root	1		peeled chopped	-	-	-	-
kosher salt				-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
flat leaf parsley	10	sprigs		-	-	-	-
thyme	8	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
pea	1	lb	rinsed drained split	190.50900000000001	34.2463	12.7006	0.9072
ham hock	2		smoked	-	-	-	-
black pepper			ground	-	-	-	-

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