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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth and split peas to a boil in a large pot over med-high heat. | 2. Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes. | 3. Add all remaining ingredients. | 4. Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes. | 5. Pick out and discard the thyme. | 6. Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot). | 7. Taste and adjust the seasonings with additional allspice, salt and pepper if needed. | 8. This soup can be refrigerated for up to 5 days or frozen for several weeks. | 9. Stir well after reheating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1	lb	split	403.4676	0.0	89.7602	2.2667
chicken broth	3	quarts		-	-	-	-
celery rib	2		sliced	403.4676	0.0	89.7602	2.2667
carrot	2		peeled sliced	50.02	11.6876	1.1346	0.2928
onion	1		chopped	60.0	14.01	1.65	0.15
turnip	1		peeled sliced	51.24	11.7669	1.6469999999999998	0.183
parsnip	1		peeled sliced	-	-	-	-
scallion	1		sliced	8.0	1.835	0.4575	0.0475
thyme sprig	2			403.4676	0.0	89.7602	2.2667
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
kosher salt	2	teaspoons		403.4676	0.0	89.7602	2.2667
pepper			ground	-	-	-	-

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