Split Pea Soup With Smoked Turkey

Instructions

Preparation
Combine all ingredients except parsley in a slow cooker. Cover and cook on low heat six to seven hours or until peas are tender. Remove smoked turkey to carving board and let stand 10 minutes. Discard skin, bone and cartilage and finely chop the meat. Turn off heat and stir meat into soup. Ladle into shallow bowls. Garnish with parsley, if desired.

Substitutions
Nitrite-free ham hock may replace the smoked turkey leg.

Tips
Look for chili garlic puree or paste in the ethnic section of the supermarket. Taste soup after cooking and stir in an additional teaspoon for a spicier flavor if desired. Refrigerate any leftover soup for up to 5 days or freeze up to 3 months.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 6

Ingredients

1 (32 oz.) container low salt chicken broth (or 4 cups chicken stock)
1 (16 oz.) package dried split peas, rinsed and drained
2 large carrots, sliced
1 medium onion, chopped
1 medium smoked turkey leg, preferably antibiotic and hormone-free, about 1 lb.
2 teaspoons chili garlic puree or paste*
1/4 cup chopped flat leaf parsley garnish, reserved, optional

Health info:
Calories: 367

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