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Split Pea Soup
I made myself split pea soup tonight. There was a special on smoked turkey neck. It was easy, and I feel replete.
6 Baby Carrots
1 Rib Celery
1/2 an Onion
3 Bay Leaves
1 and 1/2 Tablespoons Olive Oil
1 Tablespoon Thyme
1/4 teaspoon Clove
5 Black Peppercorns
2 pieces (about 5 ounces) Smoked Turkey Neck
1 Tablespoon cider
3 cups Water
2/3 cup of split peas
Chop the celery, carrots, and onion into a mirepoix. Cook it with the olive oil and herbs until the onion is clear. Add the spices, turkey neck, and cider. Add the water and the cleaned and sorted split peas.
Bring to a boil. Reduce to a simmer and cover. Cook for two and a half hours. Eat.
Makes enough for two large bowls of thick soup.
6 Baby Carrots
1 Rib Celery
1/2 an Onion
3 Bay Leaves
1 and 1/2 Tablespoons Olive Oil
1 Tablespoon Thyme
1/4 teaspoon Clove
5 Black Peppercorns
2 pieces (about 5 ounces) Smoked Turkey Neck
1 Tablespoon cider
3 cups Water
2/3 cup of split peas
Chop the celery, carrots, and onion into a mirepoix. Cook it with the olive oil and herbs until the onion is clear. Add the spices, turkey neck, and cider. Add the water and the cleaned and sorted split peas.
Bring to a boil. Reduce to a simmer and cover. Cook for two and a half hours. Eat.
Makes enough for two large bowls of thick soup.
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Should the onion (within the mirepoix) be sweated clear or is it okay to have it caramelized a little?
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