Let’s talk soup shall we. And in doing so we can talk about how one ingredient can take your standard split pea soup to a subtly different yet phenomenal place.
A smoked turkey wing…that’s it.
Substituting in an inexpensive and parched piece of meat for pork adds a cleaner smokey aspect to the meatiness one expects. It’s everything you want for a split pea and then some.
- 2-3 cups split peas
- 1 smoked turkey wing or leg
- 3 cups carrots (finely chopped)
- 2 cups onions (finely chopped)
- 48 oz chicken broth
- 1-2 tbsp butter
- Olive oil
- Salt and pepper
- Toss those onions into a large pot, along with the butter, a generous smattering of olive oil, and salt. Saute over medium heat until the onions start to sweat.
- Add the carrots and continue to cook for 5 minutes or so.
- Time for the peas…stir 2 cups of them in.
- Add the ever popular chicken broth.
- Followed by the turkey wing or leg. Bring to a boil, reduce heat to low, then cook for around 2 hours or until the turkey is beginning to separate off the bone.
- At this point the soup is pretty much good to go, but we like to incorporate an additional cup of split peas to add a textural element.
- If you feel inclined toss in the remaining split peas along with a 1-2 cups of water and cook under low heat for another 1.5 hours or until the split peas have begun to soften.
- Salt and pepper to taste, serve, and enjoy.
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