Hearty Split Pea Soup
30
Oct
Oct
This soup is a meal in itself!
2 large Spanish onions, diced
Canola oil or light olive oil
4 celery stalks, chopped
2 large carrots, chopped
2 cups green split peas
1 cup barley
1 smoked turkey drumstick
2 turkey necks
Kosher salt
Freshly-ground pepper
2 cups frozen green peas
1
In an 8-quart stockpot, heat 3 to 4 tablespoons oil. Add onions and sauté until translucent and lightly golden. Add celery and carrots and continue to sauté until fragrant.
2
Add the split peas, barley and both turkey parts. Add 2 to 3 tablespoons kosher salt and several grinds of pepper.
3
Add water 3/4 of the way to the top of the pot. Bring to a boil, then reduce heat to medium. Cook 2 to 3 hours or until thick and the barley is very soft.
4
Take turkey out of the pot, remove all the flesh from the bones, and return meat to the pot. Add the frozen peas to the hot soup.
5
Use an immersion blender to puree the soup. Taste and add salt and pepper if needed, before serving.
Ingredients
2 large Spanish onions, diced
Canola oil or light olive oil
4 celery stalks, chopped
2 large carrots, chopped
2 cups green split peas
1 cup barley
1 smoked turkey drumstick
2 turkey necks
Kosher salt
Freshly-ground pepper
2 cups frozen green peas