Grandma's Split Pea Soup
My maternal (Southern) grandmother's Split Pea Soup is a very tasty, stick to your ribs, hearty soup. I make it with turkey kielbasa (Polish sausage), top with some crumbled feta or blue cheese, and serve with a crusty bread.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 6
df
creamy
winter
lunch
dinner
american south
main dish
soup
easy
cayenne
stock
carrot
celery
garlic
onion
turkey
split peas
slow cook
low fat
gwkwgbmn lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 clove garlic crushed
- 1/4 teaspoon cayenne
- 2 cups dried split peas
- 6 cups chicken stock
- 2 teaspoons canola oil
- 1 large vidalia onion chopped
- 2 stalks celery strings removed and chopped fine
- 2 carrots finely diced
- 2 smoked turkey wings or 1 smoked turkey leg
- 2 teaspoons coarse salt
- 1 tablespoon fresh sage julienned
- 1 teaspoon lemon zest freshly grated
- 3 tablespoons fresh parsley leaves coarsely chopped for garnish
- Carbohydrate 69.4882491814215 g
- Cholesterol 14.400000012173 mg
- Fat 8.45275805735933 g
- Fiber 20.7185499815226 g
- Protein 31.3637875103008 g
- Saturated Fat 1.84408522332136 g
- Serving Size 1 1 Serving (651g)
- Sodium 1503.29166600674 mg
- Sugar 48.7696991998989 g
- Trans Fat 0.75595238910811 g
- Calories 474 calories
Wash the peas to remove dust. Spread on a towel and remove any debris. Heat a heavy bottomed soup pot over medium high heat. Add oil and heat, add onion, garlic, celery and carrots. Saute until soft, about 5 minutes. Add smoked turkey, peas, salt and stock. Bring to a boil. Reduce the heat to simmer, and cook, partially covered, until peas are tender, 45 to 60 minutes. Remove turkey from pot and remove meat from the bones. Finely shred meat and put back into the pot. Stir in sage, lemon zest and cayenne and cook for another 5 minutes. Taste and adjust for seasoning with salt and pepper. Ladle pea puree into serving bowls. Garnish with chopped parsley and serve immediately.
