Green Split Pea Soup Smoked Turkey

I remember the comforting aroma of pea soup wafting through my grandmother's kitchen on chilly afternoons. This green split pea soup, though, is a modern take that I stumbled upon one blustery autumn day when I was craving something truly substantial and warm. The way the smoked turkey infuses every spoonful with its rich, savory depth makes it absolutely unforgettable. It’s the kind of meal that wraps around you like a favorite blanket.

One particular winter evening, a few years back, my apartment building lost power during a fierce snowstorm. Instead of ordering takeout, I decided to make this soup using a gas stovetop and the glow of candlelight. The quiet kitchen, the gentle bubbling of the pot, and the rich smells mingling with the crisp winter air created an almost magical atmosphere. Serving it to my roommates, who were huddled under blankets, felt like providing a beacon of warmth and comfort in the cold darkness.

Ingredients

• 2 cups dried green split peas: These are the heart of the soup, turning creamy and tender as they cook, no soaking required.
• 1 lb (450 g) smoked turkey leg or wing: The star flavor contributor; its smokiness is key, and the bone adds even more depth.
• 1 large onion, diced: A foundational aromatic, it sweetens and deepens the soup's base.
• 2 medium carrots, diced: Adds a touch of sweetness and vibrant color to the vegetable medley.
• 2 celery stalks, diced: Essential for the classic mirepoix, lending an earthy, fresh note.
• 3 cloves garlic, minced: Don't skip this; garlic wakes up all the other flavors.
• 8 cups (2 liters) low-sodium chicken or turkey broth: Using low-sodium gives you control over the final seasoning.
• 1 cup water: Sometimes you need a little extra liquid to get the perfect consistency, especially with split peas.
• 2 bay leaves: These unassuming leaves add a subtle, herbaceous backbone to the broth.
• 1 tsp dried thyme: Its earthy, slightly floral notes pair beautifully with the turkey and peas.
• ½ tsp freshly ground black pepper: A fresh grind really makes a difference here, adding a subtle warmth.
• Salt, to taste: Crucial for balancing and highlighting all the other flavors; add it at the end.
• Chopped fresh parsley: A bright, fresh finish that really makes the soup pop, visually and taste-wise.

Instructions

Set the Stage:

In a large, sturdy pot or Dutch oven, warm a splash of oil over medium heat. Add the diced onion, carrots, and celery, letting them soften gently for 5-7 minutes until they start to become translucent.

Awaken the Aromatics:

Toss in the minced garlic and let it cook for just about a minute, until you can smell its sweet fragrance filling your kitchen.

Build the Base:

Stir in the rinsed split peas, the magnificent smoked turkey leg or wing, the aromatic bay leaves, dried thyme, and freshly ground black pepper.

Bring to a Simmer:

Pour in the broth and the initial cup of water. Bring the mixture to a good boil, then immediately reduce the heat to a low simmer and let it cook, uncovered, for about an hour, stirring occasionally to prevent sticking.

Retrieve and Shred:

Carefully remove the smoked turkey from the pot. Let it cool just enough so you can handle it comfortably, then shred all the meat from the bone, discarding any skin and bones.

Finish the Simmer:

Return the shredded turkey meat to the pot. Continue simmering for another 20-30 minutes, or until those split peas are incredibly tender and the soup has thickened to your liking. Feel free to add a bit more water if it gets too thick.

Final Touches:

Remove and discard the bay leaves. Now—and this is important—taste and season with salt until it's just perfect.

Serve it Up:

Ladle the hot soup into bowls. If you're feeling fancy, garnish with a sprinkle of fresh chopped parsley.

Save

This soup has been a silent witness to countless cozy evenings, a soothing presence after long days, and even the centerpiece of impromptu weeknight gatherings. It’s not just about the recipe anymore; it’s the warmth of connection it brings, watching friends and family enjoy a bowl, their faces softened by the steam, truly making it a dish that feeds the soul.

The Magic of the Mirepoix

Getting that initial sauté of the onion, carrot, and celery just right sets the flavor foundation for the entire soup. Don't rush it; allowing them to soften and slightly caramelize brings out their natural sweetness and creates a depth you can't achieve by just throwing everything in at once. It's the unsung hero of many comforting dishes.

Why Smoked Turkey Makes All the Difference

While you could use unsmoked turkey or even ham, the smoked turkey leg or wing is truly the secret ingredient here. It imparts a deep, complex smokiness without needing any artificial liquid smoke. The bone also contributes gelatin and savory richness, transforming a simple pea soup into something extraordinarily flavorful and satisfying.

Customizing Your Comfort

This soup is wonderfully versatile, easily adaptable to your preferences. If you like a creamier texture, an immersion blender can quickly smooth out a portion of the soup before returning the shredded turkey.

• You can also play with the seasonings; a pinch of smoked paprika could add another layer of smoky depth.
• Don't forget to pair it with some crusty bread for dipping.
• Finally, remember that the longer it simmers, the more the flavors meld and deepen.

Save

So, gather your ingredients, find a cozy spot in your kitchen, and let this Green Split Pea Soup with Smoked Turkey bring a little warmth and joy into your home. It's more than just a meal; it's a hug in a bowl.

Questions & Answers

→ Can I make this soup smoother?

Yes, for a creamier consistency, use an immersion blender to partially purée the soup after removing the turkey and bay leaves, but before returning the shredded meat. Blend until your desired smoothness is achieved, leaving some peas whole for texture if preferred.

→ What can I use instead of smoked turkey?

A smoked ham hock is an excellent alternative that provides a similar depth of smoky flavor and richness. Alternatively, smoked pork hocks or even a high-quality smoked sausage can be used, though cooking times might vary slightly for other meats.

→ Do I need to soak split peas before cooking?

No, green split peas do not typically require presoaking because they cook relatively quickly. A thorough rinse and picking over to remove any small debris are sufficient before adding them to your pot.

→ How long does this soup keep, and can it be frozen?

The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it's too thick.

→ What are good serving suggestions for this dish?

This hearty soup pairs wonderfully with crusty bread for dipping, a simple green salad for a refreshing contrast, or even a side of cornbread. A sprinkle of fresh parsley or a dollop of sour cream (if not dairy-free) can elevate the presentation and flavor.

→ Is this dish suitable for those with dietary restrictions?

Yes, this particular preparation is naturally gluten-free and dairy-free, making it a great option for those with these dietary needs. Always double-check your broth and any additional seasonings for hidden allergens to ensure full compliance.