Speck And Split Pea Soup Recipe

Recipe By Slurrp

Speck and Split Pea Soup is a hearty and comforting soup that is packed with flavor. It combines smoky speck, a type of cured pork, with split peas, vegetables, and herbs. The speck adds a rich and savory taste to the soup, while the split peas provide a creamy and satisfying texture. This soup is perfect for a cold winter day or as a comforting meal anytime. Serve it with crusty bread for a complete and filling meal.

4.2
22 Rating -
Rate
Non Vegdiet
3hr 10minstotal
10minsPrep
3hr Cook
3hr 10m.total
10m.Prep
3hr Cook
Speck And Split Pea Soup
plan
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ingredients serve

Ingredients for Speck And Split Pea Soup Recipe

  • 33.33 gram Speck, Diced
  • 0.17 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 0.33 cup Split Peas
  • 0.67 cup Chicken Broth
  • 0.33 Bay Leaves
  • 0.67 sprig Thyme
  • 0.67 cup Water
  • As required Salt And Pepper To Taste

Directions: Speck And Split Pea Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add the speck and cook until crispy. Remove the speck from the pot and set aside.
  • STEP 2.In the same pot, add onions, carrots, and celery. Cook until softened.
  • STEP 3.Add split peas, chicken broth, bay leaves, thyme, and water to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the split peas are tender.
  • STEP 4.Remove the bay leaves and thyme sprigs. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
  • STEP 5.Crumble the crispy speck and sprinkle it over the soup. Serve the Speck and Split Pea Soup hot.

Cooking Tips

  • If you can't find speck, you can substitute it with bacon or pancetta.
  • For a vegetarian version, omit the speck and use vegetable broth instead of chicken broth.
  • Garnish the soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese for extra richness.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve with crusty bread or a side salad for a complete meal.
Nutrition
value
306
calories per serving
20 g Fat22 g Protein11 g Carbs8 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    22g
  • Carbs
    11g
  • Fiber
    8g

MacroNutrients

  • Carbs
    11g
  • Protein
    22g
  • Fiber
    8g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    180mg
  • Iron
    11mg
  • Vitamin A
    1081mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    82mg
  • Manganese
    < 1mg
  • Phosphorus
    257mg
  • Selenium
    23mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp