
Smoked Turkey Split Pea Soup

Nutrition :
241 calories,
3.4 stars -
based on 424 reviews
Yield : 8 servings
Ingredients
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1 tablespoon olive oil1 yellow onion, diced2 cloves garlic, chopped6 cups low-sodium beef broth2 pounds dried split peas1 carrot, peeled and diced2 small potatoes, peeled and diced2 tablespoons soy sauce1 tablespoon dried basil1 tablespoon coarsely ground black pepper1 tablespoon dried parsley2 teaspoons crushed red pepper flakes1 teaspoon ground sage1 teaspoon kosher salt2 bay leaves2 ½ pounds smoked turkey legs2 cups water, or as needed2 ½ tablespoons sour cream, for garnish
Directions
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Heat the oil in a large pot over medium-high heat. Cook the onion in the hot oil until translucent, about 5 minutes; stir in the garlic and cook another 30 seconds. Pour in the beef broth; add split peas, carrot, potatoes, soy sauce, basil, black pepper, parsley, red pepper flakes, sage, kosher salt, and bay leaves. Place the smoked turkey legs into the pot and pour in enough water to cover the peas by about 1 inch. Push the meaty ends of the turkey legs down into the liquid. Bring to a boil, cover, reduce heat to medium-low, and simmer until the peas have softened, about 45 minutes.Remove the turkey legs from the soup and set aside to cool. When cool enough to handle, strip the meat from the bones and tendons, finely chop the turkey meat, and set aside. Using a stick blender, puree the soup to your desired degree of smoothness. Stir the turkey meat back into the soup. Ladle into bowls and top each with a dollop of sour cream.
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