When most people think of split pea soup, they picture the green variety, which can be quite tasty in its own right. However, for a change of pace, I thought I'd make a pot of yellow split pea soup today. While similar in taste, I think the yellow peas are sweeter and pair well with the carrots. I also had two quarts of stock that I'd made from smoked turkey bones that added a very nice depth of flavor to the soup. Regular chicken broth would work here as well.
Yellow Split Pea Soup
1 Tbsp olive oil
1 onion, diced
1/2 tsp turmeric
1 bay leaf
salt and pepper
2 cloves garlic, minced
2 carrots, diced
2 medium potatoes, peeled and diced
2 quarts smoked turkey stock
1 pound dried yellow split peas, sorted and rinsed
In soup pot heat oil, add onion and season with turmeric, bay leaf, salt and pepper. Saute until onion is translucent, about 5 minutes. Add garlic and saute for another minute or two. Add carrots, potatoes, stock and split peas. Bring to a boil, season with additional salt (2 tsp,) reduce heat, cover and simmer until peas are falling apart, approximately one hour. Stir occasionally to prevent burning. Season liberally with freshly ground pepper.
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