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Ingredients
- 2 pound fresh ham hocks
- 3-4 quart. water
- 1 pound presoaked green split peas
- 8 leeks, finely minced
- 1 celery root, peeled and diced
- 3 c. minced celery leaves
- 1 bay leaf
- 1/2 to 3/4 teaspoon thyme, rubbed
- 1/8 teaspoon dry mustard
- 2 teaspoon salt
- 1 teaspoon pepper
- 2-3 c. chicken broth; optional
Directions
- The day before serving, place the ham hock and water in a large soup kettle. Bring to a boil and then simmer till meat is very tender (2 1/2 hrs). Cold and skim off fat. Remove meat and add in to liquid the remaining ingredients except meat and chicken broth. Dice meat and return to kettle. Simmer 3 hrs. If soup is too thick, chicken broth can be added. Chill; serve the next day as this soup is best after the first day and is excellent garnished with Parmesan and croutons. Yields 8-10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1281g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 130 | 39% |
| Total Fat 14.37g | 18% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 4231mg | 176% |
| Potassium 934mg | 27% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.45g | 1% |
| Protein 41.73g | 67% |
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