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Recipe Detail Page
Split Pea Soup With Smoked Turkey And Collards
Autumn 2008
Smoked turkey meat is salty so be sure to season carefully. If the leg is big, cut off turkey meat and reserve for another occasion. The turkey meat makes great sandwiches.
Serves 8
2 cups (500 mL) dried yellow split peas
1 tbsp (15 mL) butter
1 cup (250 mL) chopped onions
½ cup (125 mL) chopped carrots
½ cup (125 mL) chopped celery
1 bunch collard greens, stems and thick centre rib removed, leaves cut into 1 inch (2.5 cm) pieces
6 cups (1.5 L) chicken stock
2 cups (500 mL) water
1 lb (500 g) smoked turkey leg with bone
1 tbsp (15 mL) fresh thyme
1 bay leaf
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) extra virgin olive oil
1. Rinse peas, removing any that are wrinkled. Reserve.
2. Melt butter in a Dutch oven or other wide-mouthed pot over medium heat. Add onion, carrots and celery and sauté until slightly softened, about 2 minutes. Add collard greens and cook for 2 minutes more or until softened. Add stock, water, peas, smoked turkey leg, thyme and bay leaf. Bring to a boil, turn heat to low and simmer uncovered for 1 hour or until the peas are tender. If soup gets too dry, add water as needed.
3. Remove turkey leg and purée half of the soup with a hand blender. Stir in remaining soup. Taste for seasoning, adding salt and pepper as needed.
4. Shred some of the turkey meat to use as a garnish. Top each soup bowl with some shredded turkey, sprinkle with parsley and drizzle with olive oil just before serving.
Serves 8
