Chicken And Peas Potage
|Chicken backs||2 Pound|
|Cold water||2 Quart|
|Onion||1⁄2 , sliced|
|Celery leaves||1 Cup (16 tbs)|
|Diced salt pork/Bacon||1⁄4 Pound|
|Onion||1 , chopped|
|Yellow peas||1 Pound|
Combine first seven ingredients in a deep saucepan.
Bring to a boil, then skim and reduce heat.
Cover and simmer for 2 hours.
Strain and save broth.
Separate meat from the bones and refrigerate.
Discard bones, skin, celery leaves, peppercorns, bay leaf.
Saute salt pork and chopped onion together until onion is tender.
Add broth and peas.
Cover and cook slowly for 1 1/2 to 2 hours, or until peas are very tender.
Add chicken and season to taste with salt, pepper and a sprinkle of thyme.
If you prefer a thinner soup stir in a little boiling water or warm milk.
Serving size: Complete recipe
Calories 4397 Calories from Fat 2307
% Daily Value*
Total Fat 256 g394.1%
Saturated Fat 78.8 g394.1%
Trans Fat 0 g
Cholesterol 806.3 mg268.8%
Sodium 6448.9 mg268.7%
Total Carbohydrates 304 g101.5%
Dietary Fiber 125.5 g501.9%
Sugars 30.9 g
Protein 310 g620.1%
Vitamin A 11.2% Vitamin C 31.7%
Calcium 36.3% Iron 62.8%
*Based on a 2000 Calorie diet