Swiss Pea Soup
240 mins (prep 120, cooking 120)
21 ingredients
8 servings
Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from

Categories:  swiss , ham , european , comfort-food , taste~mood , meat , pork , <-4-hours , soups-&-stews , vegetable , time-to-make ,
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Serving Size (3.97 g)
Servings 8
Amount per Serving
Calories 20.07 Calories from Fat 17.55
% Daily Value *
Total Fat 1.95g 24.02%
Saturated Fat 0.24g 9.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.27mg 0.76%
Total Carbohydrate 0.86g 2.3%
Dietary Fiber 0.28 g 8.89%
Sugars 0.03 g %
Protein 0.12g 1.86%
Vitamin A 1.3IU% Vitamin C 0.35mg%
Calcium 6.78mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow split peas, ham bone, fresh ground pepper