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    You are in: Home / Recipes / Split Pea Soup With Pancetta Recipe
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    Split Pea Soup With Pancetta

    Split Pea Soup With Pancetta. Photo by Mikekey

    1/1 Photo of Split Pea Soup With Pancetta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    mary winecoff's Note:

    Pancetta is an Italian bacon. This also adds fresh spinach. This recipe is from"Turn Up the Heat" by Garvin

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    Units: US | Metric


    1. 1
      In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
    2. 2
      Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
    3. 3
      Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.

    Ratings & Reviews:

    • on October 05, 2008


      Loved the pancetta in this soup. All the flavor of ham or bacon without all the salt. And the addition of spinach is a nice touch. I only pureed half of the soup with the spinach, because I wanted some of the vegies and pancetta pieces left for texture. Will be making this again! Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Split Pea Soup With Pancetta

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 560.5
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 3.6 g
    Cholesterol 9.6 mg
    Sodium 1679.5 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 21.0 g
    Sugars 13.2 g
    Protein 27.9 g

    The following items or measurements are not included:


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