Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of dried split peas
- three quarts of cold water
- one-fourth cup of celery diced
- two tablespoons of butter
- two tablespoons of flour
- one small onion cut fine
- one cup of the soup stock
- salt
- pepper
Directions
DRIED PEA SOUP— Wash and soak over night two cups of dried split peas. Drain, cover with three quarts of cold water, add a ham bone and boil slowly for four hours, then add one-fourth cup of celery diced and cook until peas are tender. Melt two tablespoons of butter, add one small onion cut fine and fry brown, then add two tablespoons of flour and gradually one cup of the soup stock, add this to rest of soup, season with salt, pepper and teaspoon of sugar, bring to a boil and serve with croutons.