Split pea soup: a seriously simple standby
Unlike beans, split peas don't need soaking, making these soups a perfect "Seriously Simple" dish standby. (Noel Barnhurst/TMS Photo)
3/4 pound mushrooms, sliced
1 medium yellow pepper, seeded and coarsely chopped
1 cup yellow split peas, cleaned and picked over
1/2 pound smoked turkey, coarsely chopped
6 cups chicken broth
1/4 cup finely chopped parsley
1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried
1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
Salt and freshly ground black pepper
1/4 pound sugar snap or Chinese peas, cleaned and thinly sliced
Garnish: 1/4 cup finely chopped parsley
Fresh thyme leaves
1. Heat the oil on medium heat in a 6-quart soup pot. Saute the onion for 3 to 5 minutes or until softened. Add the celery, carrots, mushrooms and yellow pepper, and saute for another 2 minutes or until slightly softened.
2. Add the split peas, 1/4 cup of the smoked turkey, broth and fresh herbs, and bring to a simmer on medium-low heat. Partially cover and cook for about 50 to 60 minutes.
3. Coarsely puree the soup in the pan using a hand blender or in a food processor fitted with the metal blade. Add the remaining turkey, salt and black pepper and return to the pan and simmer for 5 minutes. Taste for seasoning.
4. Just before serving, add the sliced snow peas and heat through. Serve immediately garnished with the fresh herbs.