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.
Sunday Sweets: Cake of the Doctor
6 hours ago