Green Split Pea Smoked Turkey

The scent of split pea soup simmering always transports me back to those crisp, chilly afternoons when the air just bites. It was one blustery Saturday, after a long walk that left my fingers numb, that I first truly appreciated the magic of this humble dish. The rich, earthy aroma promised warmth even before the first spoonful. This recipe became my go-to for instant coziness.

I remember one evening, a few years ago, when a friend stopped by unexpectedly, looking utterly drained after a tough week. I happened to have a pot of this soup bubbling gently on the stove. Watching her face relax with each spoonful, seeing the warmth spread through her, solidified for me that some dishes aren't just food; they're acts of comfort and care.

Ingredients

• 2 cups dried green split peas: The heart of the soup, they break down beautifully for a creamy texture.
• 1 lb (450 g) smoked turkey leg or wing: This is where all the incredible smoky flavor comes from; don't skip it for a truly authentic taste.
• 1 large onion, diced: The foundation of flavor, providing a sweet base when properly softened.
• 2 medium carrots, diced: Adding a touch of sweetness and vibrant color, they melt into the soup as it simmers.
• 2 celery stalks, diced: An essential aromatic, celery contributes to the classic flavor profile without overpowering it.
• 3 cloves garlic, minced: Fresh garlic adds a pungent, savory depth that wakes up all the other flavors.
• 8 cups (2 liters) low-sodium chicken or turkey broth: Using low-sodium broth allows you to control the final seasoning perfectly.
• 1 cup water (more as needed): This helps maintain the right consistency, especially as the peas absorb liquid and thicken.
• 2 bay leaves: These quiet heroes infuse a subtle, herbaceous aroma that elevates the whole dish.
• 1 tsp dried thyme: Earthy and slightly minty, thyme is a natural partner for the savory turkey and peas.
• ½ tsp freshly ground black pepper: Freshly ground pepper offers a brighter, more complex heat than pre-ground.
• Salt, to taste: Always add salt at the end, after the smoked turkey has released its own salinity.
• Chopped fresh parsley: A sprinkle of fresh green at the end brightens the flavor and adds a pop of color.

Instructions

Aromatic Start:

Heat a splash of oil in your trusty Dutch oven over medium heat. Toss in the diced onion, carrots, and celery, letting them gently soften for about 5 to 7 minutes, stirring occasionally.

Garlic's Entrance:

Add the minced garlic to the pot, stirring it in for just about 1 minute until you can really smell its wonderful fragrance. Be careful not to let it brown.

Gather the Goodness:

Now, add the rinsed split peas, the star smoked turkey, bay leaves, dried thyme, and freshly ground black pepper to the pot. Give everything a good stir to combine.

Simmer Time:

Pour in the chicken or turkey broth and the initial cup of water. Bring the mixture to a good boil, then reduce the heat to low, letting it gently simmer, uncovered, for about 1 hour, giving it a stir every now and then.

Turkey Transformation:

Carefully remove the smoked turkey from the pot and let it cool just enough to handle. Once it's cool, shred all that delicious meat from the bone, discarding any skin or bones.

Return and Thicken:

Add the shredded turkey meat back into the soup. Continue to simmer for another 20 to 30 minutes, or until those peas are incredibly tender and the soup has reached your desired creamy thickness; feel free to add a little more water if it gets too thick.

Final Touches:

Don't forget to pull out the bay leaves; they've done their job. Taste and adjust the seasoning with salt as needed, remembering the turkey adds its own savory notes.

Serve with Joy:

Ladle your comforting soup into bowls and, if you're feeling fancy, sprinkle with some fresh chopped parsley before serving it hot.

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There was a time I made this for a potluck, and a quiet, elderly gentleman, who usually kept to himself, came up to me afterward with tears in his eyes. He said it tasted exactly like the soup his mother used to make. That moment, seeing the deep, emotional connection food can evoke, truly humbled me and made this soup even more special.

Making It Your Own

While this recipe is perfect as is, don't hesitate to make it your own. If you prefer a smoother soup, an immersion blender is your best friend here; just give it a few pulses directly in the pot before adding the shredded turkey back in. This creates a beautifully velvety texture while still leaving some hearty pea bits.

The Power of the Smoked Meat

The smoked turkey leg or wing is truly the unsung hero of this dish. Its rich, deep smokiness permeates the entire soup, giving it a complex flavor that you just can't replicate with plain turkey or chicken. If you can't find smoked turkey, a smoked ham hock makes an excellent, equally flavorful substitute that will still deliver that wonderful depth.

Serving Suggestions & Storage

This soup is incredibly satisfying on its own, but it's absolutely divine paired with a thick slice of crusty bread for dipping, or even a grilled cheese sandwich for a truly nostalgic meal. It also freezes beautifully, making it an excellent meal prep option for busy weeks.

• Leftovers taste even better the next day as the flavors deepen.
• Store any extra soup in airtight containers in the refrigerator for up to 3-4 days.
• For longer storage, freeze in individual portions for quick, comforting meals anytime.

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This Green Split Pea Soup with Smoked Turkey is more than just a meal; it's a tradition, a comfort, and a delicious way to bring warmth to your table. I hope it brings as much joy and comfort to your home as it does to mine.

Recipe FAQs

→ How can I achieve a smoother texture for this dish?

For a smoother consistency, you can use an immersion blender to partially puree the contents of the pot after removing the turkey, and before returning the shredded meat. This will create a creamier base while still retaining some texture from the peas and vegetables.

→ What are good substitutions for smoked turkey?

If smoked turkey isn't available or preferred, a smoked ham hock makes an excellent substitute. This will impart a similar depth of smoky flavor to the dish. Ensure any bones or skin are removed before serving.

→ Can this be made ahead of time? How should it be stored?

Yes, this preparation often tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.

→ What's the best way to adjust the thickness?

If the consistency becomes too thick during simmering, simply add a bit more water or broth until your desired thickness is reached. If you prefer it thicker, you can continue to simmer it gently, uncovered, to allow more liquid to evaporate.

→ What can I serve alongside this comforting meal?

This hearty meal pairs wonderfully with a slice of crusty bread for dipping. A simple green salad on the side would also complement its richness and provide a fresh contrast.

→ Why is it important to rinse the split peas?

Rinsing the dried green split peas helps remove any dust, debris, or small stones that might be present. It also ensures a cleaner, purer flavor profile for your final dish.