Get ready to transform your kitchen into a haven of mouthwatering aromas with this extraordinary Smoked Turkey Split Pea Soup! Imagine a hearty, rich soup that combines the smoky depth of turkey with the creamy, earthy goodness of split peas - a culinary experience that promises to comfort and satisfy even the most discerning food lovers. This isn't just another soup; it's a bowl of pure, rustic comfort that will transport you to a cozy kitchen with every spoonful.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb split peas
- 1 smoked turkey leg
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse split peas thoroughly under cold water, removing any small stones or debris. Drain and set aside.
- In a large heavy-bottomed soup pot or Dutch oven, heat a small amount of olive oil over medium heat. Add chopped onions, carrots, and celery, and sauté until vegetables become soft and onions are translucent, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Place the smoked turkey leg into the pot with the sautéed vegetables. Pour in chicken broth and add the rinsed split peas.
- Drop in the bay leaf and season with a pinch of salt and freshly ground black pepper.
- Bring the mixture to a full boil, then reduce heat to low. Cover the pot and allow the soup to simmer gently for approximately 1 hour and 15 minutes, stirring occasionally.
- Remove the smoked turkey leg from the soup. Allow it to cool slightly, then carefully remove the meat from the bone, shredding it into bite-sized pieces.
- Return the shredded turkey meat to the soup and stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- If the soup is too thick, thin it with a little additional chicken broth. If it's too thin, continue simmering uncovered to reduce and thicken.
- Remove the bay leaf before serving. Ladle hot soup into bowls and serve with crusty bread or croutons if desired.
Tips
- Always rinse split peas thoroughly to remove any debris and prevent grittiness in your soup.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Don't rush the sautéing of vegetables - this builds a flavor foundation for your soup.
- For an extra smoky flavor, consider adding a small amount of smoked paprika.
- If you prefer a creamier texture, use an immersion blender to partially puree the soup.
- The smoked turkey leg is key to this recipe's unique flavor - don't substitute it lightly.
- Let the soup rest for 10-15 minutes after cooking to allow flavors to meld together.
- Leftover soup freezes beautifully for up to 3 months, making it a perfect meal prep option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 18g
Fat: 5g
Saturated Fat: g
Cholesterol: 25mg
