New Amsterdam Pea Soup

Ingredients

• 1 pound split peas, washed
• 3 quarts water
• 2 large ham hocks
• ¼ pound smoked bacon, diced
• 3 leeks, washed and chopped
• 1 large onion, coarsely chopped
• 1 medium-size carrot, peeled and cut into large chunks
• 1 medium-size celery root, peeled and cut in half
• 2 cloves
• 1 bay leaf
• 6 peppercorns
• ⅛ teaspoon ground mace
• 1 rib celery with leaves, diced
• 1 pound kielbasa or other smoked cooked sausage, cut into 1/4-inch rounds
• Salt and freshly ground pepper to taste
• ½ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    736 calories; 36 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 48 grams carbohydrates; 16 grams dietary fiber; 8 grams sugars; 55 grams protein; 136 milligrams cholesterol; 1734 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. In large heavy pot over medium heat, combine the peas, water, ham hocks, bacon, leeks, onion and carrot. Cut one half of celery root into large chunks and add along with cloves, bay leaf, peppercorns and mace. Bring to boil and simmer, partly covered, until peas are very soft, about 2 hours, stirring occasionally.
2. Remove and discard ham hocks. Mince remaining celery root and add along with diced celery to the pot. Continue to simmer until vegetables are soft, about 30 minutes, stirring occasionally.
3. Add sliced sausage and cook about 5 minutes. Season with salt and pepper and garnish with parsley.