Ingredients
- 1# split peas
- 2 Tbsp olive oil
- 1 1/2 cup chopped yellow onion
- 1 cup chopped celery
- 1 Tbsp minced garlic
- 8 cups Greenberg Smoked Turkey stock
- 4-6 whole peeled carrots
- 3 bay leaves
- 2 cups diced Greenberg Smoked Turkey
- Sour cream (optional)
- Dill – fresh or crushed in plastic squeeze tube in produce section (optional)
*Variation: Add 1 cup barley to the pot along with the split peas. The barley is a thickener, so you may add additional stock after pureeing if desired
- Pick over and rinse peas.
- In large saucepan, sauté onion, celery, and garlic until softened.
- Add split peas*, turkey stock, bay leaves and carrots.
- Bring to boil. Reduce heat to low and simmer, with lid tilted, stirring occasionally until the peas are tender, about an hour.
- Lift out the carrots and dice. Discard bay leaves. Using stick blender, puree the soup.
- Add carrots and turkey to the pan and heat gently until the turkey is heated through.
- Adjust the seasonings (1 tsp salt, ½ tsp freshly ground black pepper)
- Ladle in to bowls. Top each bowl with a dollop of sour cream and a generous squeeze of dill.