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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot or large saucepan, heat the vegetable oil over medium high heat. | 2. Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. | 3. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. | 4. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. | 5. Puree the soup in a blender, or use an immersion blender, working in batches if necessary. | 6. Return the soup to the pot and keep warm until ready to serve. | 7. If the soup seems too thick, thin with a bit of water. | 8. Taste and adjust seasoning if necessary. | 9. When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	1		chopped	403.4676	0.0	89.7602	2.2667
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
clove	2	pinches	ground	0.7192	0.172	0.0157	0.0341
ham hock	3			-	-	-	-
water	8 -10	cups		0.0	0.0	0.0	0.0
yellow pea	1	lb	rinsed	403.4676	0.0	89.7602	2.2667
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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