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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Finnish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball. | 2. In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour. | 3. Add potatoes, carrots, onion, salt and pepper, return to boiling. | 4. Reduce heat, cover and simmer 30 minutes. | 5. Remove spice bag. | 6. If using pork hocks, remove and cool slightly. | 7. When cool enough to handle, remove meat from bones and coarsely chop. | 8. Return meat to soup, discard bones. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
allspice	5			24.985	6.8514	0.5786	0.8255
water	6	cups		0.0	0.0	0.0	0.0
yellow pea green	2	cups	split split	-	-	-	-
ham	2	cups	cooked cubed smoked	-	-	-	-
potato	2	cups	cubed	231.0	52.47	6.15	0.27
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
onion	1	cup	chopped	64.0	14.944	1.76	0.16
salt	1/4	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033

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