Split Pea Soup with Smoked Turkey

I tried a split pea soup recipe here as a vegetarian version, and it just lacked a certain something.  I'm pretty sure that something was meat, although it's always possible that it just needed more salt.  But the addition of smoked protein, whether ham or turkey, really changes this soup from bland to savory, from a snack to a meal.  Unless you're a vegetarian, in which case it's just awful, and you should disregard everything you read here.  But here's a different take on the same basic soup, adapted from a Food Network Kitchens recipe.

Split pea soup with smoked turkey.  Now with ten times more meat than ever before!

Split Pea Soup
Adapted from Food Network Kitchens

 

• 1 pound green split peas, picked over, rinsed, and drained
• 3 smoked turkey legs, about 1-1/2 pounds total
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 10 sprigs parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 8 cups cold water
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper
• Baguette, sliced thinly into rounds

The setup.  Note that the herbs are tied together with twine, making for easy removal later

In a large soup pot or Dutch oven saute mire poix (carrot, celery, and onion) in olive oil to caramelize slightly.  Add the peas, hocks, water, and salt.  Tie the parsley, thyme, and bay leaf together with kitchen string and add to mixture.  Bring to a boil over high heat.  Lower the heat to a simmer, cover, and cook for 1-1/2 hours or until the peas are tender.

Saute the mire poix of vegetables to begin to caramelize

Deglaze with water, and add remaining ingredients

Remove the pot from the heat and remove the hocks. Cool.  Remove the meat from the hocks, discarding the bones, fat and skin. Chop the meat into bite-sized pieces, removing the tendons and other less tasty parts.  Remove the herb bundle and discard.

Chop up the smoked turkey and reserve until serving

Puree the soup with a hand held blender or in batches in a blender.  Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve in heated bowls with the croutons, if desired.

Toast the rounds in a toaster oven or conventional oven before serving

The final presentation could also be garnished with creme fraiche, sour cream, or a drizzle of sherry if you want another layer of flavor