Soupy Sunday has returned! Today’s recipe isn’t pretty. In fact, its ugly green color and gloppy texture is the main reason I wouldn’t touch my mom’s split pea soup growing up. After a 20-year hiatus, I tried Caprice Bistro’s wonderfully hammy version in 2010. I’m now a split pea soup convert.
My recipe is adapted from Food Network Magazine’s version in the January/February 2011 issue.
Slow cooker split pea soup
Makes 4 servings
1/2 pound split peas
1 smoked turkey leg
2 carrots, diced
1/2 onion, diced
1 clove garlic, minced
1/2 tsp. celery salt
1/4 tsp. dried thyme
1 bay leaf
4 1/2 cups water
Salt, pepper to taste
1 cup frozen peas
Put all ingredients except frozen peas in slow cooker. Turn on low and cook 6-8 hours. About halfway through cooking time, taste soup for seasoning, and add more salt and pepper if needed.
After 6-8 hours, take out turkey leg and remove meat from bone. Shred meat and return it to soup. Discard the skin and bones. Stir soup to thicken.
This is another one of those soups that tastes better the next day. So if you have time to stash it in the fridge overnight, then rewarm before serving, go for it!
Ladle soup into bowls, then stir in about 1/4 cup frozen peas per serving.
Nicole M. Markle 