january 12, 2021

Chilly days are all in a row and that can only mean one thing : soup weather. This Smoked Turkey Split Pea Soup is hearty enough for both lunch and dinner. Today’s chunky soup has vegetables and bits of smoked turkey, easily found in any grocery deli and sliced for cubing.  One pound of split peas makes a decent amount of soup, especially since it thickens so much on standing and takes to dilution well for those with a yen for broth.

ask deli counter for half inch slabs of smoked turkey to make small cubes

My favorite lunches are either soups like Butternut Black Bean Soup or bean/lentil salads like Field Pea Salad with Spicy Mustard Vinaigrette . They require attention and when savored slowly the sensation of fullness lasts much longer for me than a sandwich grabbed on the run. I also like the act of cooking soups the old fashioned way with a simmering pot on the stove wafting aromas throughout the kitchen and house. An occasional stir also invites an occasional taste, so there is that to consider. My goal this winter is to leaf through all my old versions of Joy of Cooking for new soup ideas.

I see this earthy cold weather soup as the perfect partner for Fluffy Breakfast Muffins. Pair it with a winter salad like Ginger Sesame Brussels Sprout Salad and you’ve got boatloads of brain food and antioxidants. But let’s face it, you’re not counting points for vital nutrients when you’re enjoying good food. You are eating and dining  well. Happy 2021 to all and may all your meals be crafted with love.

Smoked Turkey Split Pea Soup

recipe by Michele Humlan, The Good Eats Company

makes 5-8 servings

ingredients

¾ cup diced sweet onion
2 stalks celery, diced
3 medium carrots, peeled and sliced in thin coins
kosher salt
finely ground white pepper
1 ½ tablespoons neutral oil like canola
one pound dried green split peas
8 ounces smoked turkey, small cubes*
8 cups best quality chicken stock
1 teaspoon fresh thyme leaves, chopped (may also use 2 dashes dry thyme leaves)
* ask deli to cut half inch slab of smoked turkey so you can cut small cubes

directions

1. In heavy three quart pot, stir together onion, celery and carrot with oil and pinches of kosher salt and white pepper over medium heat; when mixture begins to sizzle, turn heat to medium low and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
2. Add thyme and stir about 10 seconds.
3. Add split peas, smoked turkey and stock, bringing to boil covered over high heat.
4. Stir well and simmer, uncovered, over low and steady heat, stirring occasionally, until peas are softened to desired texture—about 40 minutes for some left with firm texture and 60 minutes until all are softened and creamy.
5. Adjust seasoning with salt and pepper.
6. May be served immediately, but best flavor develops if cooled to room temperature and chilled at least 1 day; will thicken considerably and water may be added after soup returns to simmer on stovetop (it will thin a little with heating) if you like more broth; adjust seasoning accordingly.