Yellow Split-Pea Soup with Bacon-Wrapped Dried Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 24.64 g | (25 %) | ||
| Fat | 31.64 g | (27 %) | ||
| Carbohydrates | 40.45 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.82 g | (29 %) |
| Vitamin A | 513.88 mg | (64,235 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.97 mg | (25 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.43 mg | (37 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 67.57 μg | (23 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Biotin | 2.43 μg | (5 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 26.29 mg | (28 %) | ||
| Potassium | 659.19 mg | (16 %) | ||
| Calcium | 87.04 mg | (9 %) | ||
| Magnesium | 49.64 mg | (17 %) | ||
| Iron | 2.91 mg | (19 %) | ||
| Iodine | 3.15 μg | (2 %) | ||
| Zinc | 1.22 mg | (15 %) | ||
| Saturated fatty acids | 8.72 g | |||
| Cholesterol | 54.97 mg |
Ingredients
- Ingredients
- 1 onion
- 1 small carrot
- 100 grams Celery root
- 100 grams Leeks
- 4 Tbsps vegetable oil
- 150 grams Smoked pork chop
- 200 grams yellow Split pea
- 1 l Beef broth
- 1 tsp dried marjoram
- 1 tsp ground Caraway
- 1 tsp ground paprika (sweet)
- 1 bay leaf
- 4 slices Bacon (in slices)
- 8 dried Plum
- 4 Tbsps Whipped cream
- salt
- peppers
- 2 Tbsps chopped parsley
Preparation steps
Peel the onion and finely chop. Peel the carrot and cut into chunks. Rinse and trim the celery and leek and also chop coarsely. Heat 2 tablespoons oil in a large saucepan and saute the vegetables for about 5 minutes until light brown. Add the smoked pork and peas it and pour the broth. Add the marjoram, caraway, paprika and bay leaf, keep cover half closed and simmer for about 1 hour.
Meanwhile, cut the bacon slices in half. Wrap each dried plum with a slice of bacon and secure with toothpicks.
Remove the soup from heat and take out the meat and bay leaf. Cool the meat and then dice finely. Puree the soup, stir in the cream and season with salt and pepper.
In a frying pan, heat the remaining oil and saute the meat cubes for 2-3 minutes. Place the bacon-wrapped dried plums in another dry pan and saute until crisp on all sides.
Warm the soup again and sprinkle the meat and the parsley on the soup.
