Recipe by Heirloom Tomato
I think this combination turned out especially well. The smoked turkey leg tastes just like ham. With croutons on top or some cornbread, it's a meal! Long simmering time allows the peas to get completely soft and break down so you don't have to puree them.
- i smoked turkey leg
- 1 lb split peas, rinsed and drained
- 1 large onion, diced
- 1 cup carrot, diced
- 3 garlic cloves, thinly sliced
- 1 teaspoon celery seed
- 1 bay leaf
- 2 teaspoons kosher salt
- 2 quarts water
- 2 cups milk
- 1 cup half-and-half
- fresh ground pepper
Directions See How It's Made
- Put the smoked turkey leg in a six-quart pot. Oval pots are great, as turkey legs can be pretty long!
- Add the split peas and the 2 quarts of water.
- Bring to a boil, reduce to simmer.
- After a while, there will be foam on top of the water. Skim it all off and discard.
- Add the diced onion, carrot, sliced garlic, celery seed, salt and bay leaf.
- Simmer for one hour, mostly covered.
- Remove the bay leaf.
- Remove the turkey leg and allow it to cool enough to handle while you simmer the soup for another fifteen minutes.
- Remove skin, bones and tendon from turkey leg and dice the meat into bite sized pieces.
- Add meat back to soup.
- Add milk and half and half and heat to serving temperature.
- Serve in big bowls topped with freshly ground pepper.