Creamy Split Pea Soup -- that'll warm you up!
The Occasion: Warm-you-up lunch on a cold day
Why This Works: Nostalgia + Quick and easy + Healthy (legumes = good for you) I remember my mom cooking soup for lunch or dinner on snowy days – nothing ever tasted so good! We didn’t care one bit if it came from a can … but nowadays I’m here to tell you, it’s worth the (tiny amount of) effort for homemade.
Why This Works: Nostalgia + Quick and easy + Healthy (legumes = good for you) I remember my mom cooking soup for lunch or dinner on snowy days – nothing ever tasted so good! We didn’t care one bit if it came from a can … but nowadays I’m here to tell you, it’s worth the (tiny amount of) effort for homemade.
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Kitchen Tip: Store-bought stock or broth is fine, and plain old water works well too, but I opted to make turkey stock a day ahead using a turkey carcass I’d had in the freezer since Thanksgiving. Just pop it into a large pan, cover with water, and simmer for a few hours. Discard the bones, strain the broth, and you’re all set.
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The Verdict: Yum yum, keep it coming. I’d gladly eat this every day. Adding chopped ham to split pea soup is traditional but at our house we like to use smoked turkey instead. This soup will be delicious as a vegetarian delight too – eliminate the meat, use veggie broth, and amp up the seasonings. But for me, it’s all about the tasty turkey bites. So come on in, have a seat, warm up, and enjoy a big bowl of soup!
Click on the photos to enlarge them and read the captions.
Click on the photos to enlarge them and read the captions.
| Printable Recipe- Creamy Split Pea Soup |
Creamy Split Pea Soup
Recipe source: Ann Johnson
INGREDIENTS:
DIRECTIONS:
Recipe source: Ann Johnson
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- Salt and pepper
- 16 ounces dried green split peas, rinsed and picked through to remove debris
- 64 ounces chicken or vegetable stock (or you can substitute water)
- 1 smoked turkey leg or wing
DIRECTIONS:
- In a large pot or Dutch oven heat oil over medium high heat.
- Add onions and carrots and sauté until tender, about 5 minutes.
- Stir in garlic, red pepper flakes, bay leaf, and 1 teaspoon salt; sauté for 2 minutes.
- Stir in peas and stock and smoked turkey leg or wing.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for approximately 45 minutes or until the peas are quite tender.
- Turn off the heat. Remove the bay leaf and turkey leg/wing.
- Use an immersion blender in the pan until the soup is smooth.
- If desired, cut some meat from the turkey leg and add it back into the soup.
- Taste the soup and add salt and pepper as needed.
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