Smoked turkey is salty so season this soup carefully. If the turkey leg is big, reserve some for another occasion.
Servings: 6
Ingredients
2 cups dried yellow split peas
1 tablespoon butter
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
6 cups chicken stock
500 grams smoked turkey leg with bone
1 tablespoon fresh thyme
1 bay leaf
Salt and freshly ground pepper
2 tablespoons chopped parsley
2 tablespoons extra-virgin olive oil
Method
Rinse peas, removing any that are wrinkled. Reserve.
Melt butter in a large soup pot. Add onion, carrots and celery and sauté until softened slightly, about 2 minutes. Add chicken stock, reserved peas, smoked turkey leg, thyme and bay leaf. Bring to a boil, and simmer uncovered for 1 hour, or until the peas are tender. Remove the turkey leg.
Purée soup with a hand blender, leaving some chunkiness. Taste for seasoning, adding salt and pepper as needed. You can add some of the turkey meat to the pot if you like. Sprinkle with parsley and drizzle with olive oil just before serving.
Lucy Waverman