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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the smoked turkey leg in a six-quart pot. Oval pots are great, as turkey legs can be pretty long! | 2. Add the split peas and the 2 quarts of water. | 3. Bring to a boil, reduce to simmer. | 4. After a while, there will be foam on top of the water. Skim it all off and discard. | 5. Add the diced onion, carrot, sliced garlic, celery seed, salt and bay leaf. | 6. Simmer for one hour, mostly covered. | 7. Remove the bay leaf. | 8. Remove the turkey leg and allow it to cool enough to handle while you simmer the soup for another fifteen minutes. | 9. Remove skin, bones and tendon from turkey leg and dice the meat into bite sized pieces. | 10. Add meat back to soup. | 11. Add milk and half and half and heat to serving temperature. | 12. Serve in big bowls topped with freshly ground pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey leg			smoked	-	-	-	-
pea	1	lb	rinsed drained split	190.50900000000001	34.2463	12.7006	0.9072
onion	1		diced	60.0	14.01	1.65	0.15
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
garlic clove	3		sliced	-	-	-	-
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
bay leaf	1			-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
water	2	quarts		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
half	1	cup		-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.