Two-Pea Soup with Pork
- Preheat oven to 425 degrees F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in a single layer. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown on the edges, stirring once.
- In a large Dutch oven combine roasted vegetables, the water, pork hocks, split peas, savory, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally. Remove pork hocks from Dutch oven; set aside.
- Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.
- When pork hocks are cool enough to handle, remove meat from bones, discarding bones. Coarsely shred enough of the meat to measure 3/4 cup; set aside for garnish. Chop the remaining meat. Stir the chopped meat into pureed vegetable mixture. (To serve today, continue cooking until heated through. Omit Steps 5 and 6. Serve as directed in Step 7.)
- Transfer soup and the reserved shredded meat to separate airtight containers. Cover and chill for up to 3 days. (Or transfer to separate freezer containers. Seal and freeze for up to 2 months.)
- To serve, if frozen, thaw soup and the reserved shredded meat in the refrigerator for 1 to 2 days. Transfer chilled or thawed soup to a large Dutch oven. Cook over medium heat about 25 minutes or until heated through, stirring occasionally.
- Season to taste with salt and additional pepper. Garnish each serving with the reserved shredded meat.
Nutrition Facts (Two-Pea Soup with Pork)
- Per serving:
- 267 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 25 mg chol.,
- 663 mg sodium,
- 35 g carb.,
- 13 g fiber,
- 9 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet