Smoked Turkey Soup
1 hour 20 minutes
Smoked turkey with split peas, carrots and potatoes combine to create a hearty soup that can be served year round.
WileyP
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Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium garlic cloves, diced
- 1.4 litres low/no-salt beef stock or chicken stock
- 900g dried green split peas
- 1 medium carrot, peeled and diced
- 2 small potatoes, peeled and diced
- 2 tablespoons soy sauce
- 1 tablespoon dried basil
- 1 tablespoon course ground black pepper
- 1 tablespoon dried parsley flakes
- 2 teaspoons chilli flakes
- 1 teaspoon ground sage
- 1 teaspoon sea salt
- 2 bay leaves
- 2 kg pre-smoked turkey legs
- 250ml water, estimation
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- In a large saucepan over medium high heat add the oil and onion then sauté until softened.
- Add the garlic and stir until fragrant; about 30 seconds.
- Add the stock, split peas, diced carrot, diced potatoes, soy sauce, basil, black pepper, parsley flakes, ground sage, salt and bay leaves. Stir well to combine.
- Add the smoked turkey legs and enough water to cover the peas and meaty part of the turkey legs by about 3cm.
- Bring to the boil then reduce heat and simmer covered until the peas have softened; about 45 minutes. Check from time to time to ensure the water level is still above the peas. If not add a little more water.
- Remove the turkey legs and the bay leaves. Discard the bay leaves. When the legs have cooled enough to handle; about 10 minutes. Remove the skin and bones from the turkey legs then shred or dice the meat into tiny pieces. Set aside.
- Using an immersion blender, blend the soup to your desired consistency. Alternately you can use a food processor or blender.
- Add the turkey meat back to the soup and stir to combine. Serve hot.
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