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Best yet Rustic Split Pea Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)17.8274
Protein (g)31.2744
Carbohydrates (g)84.6721
Energy (kCal)608.509
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.



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