Turkish Pea Soup Recipes

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

SPLIT PEA SMOKED TURKEY SOUP

Steps:

• Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

TURKISH PEA SOUP

Steps:

• Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
• Sauté for just a few seconds, then add the onion, celery and carrots.
• Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
• Add the thyme, bay leaf and peas, plus salt and pepper to taste.
• Add 2-3 cups of water to cover the mixture.
• Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
• Add another cup of water and let simmer, covered, for another 20 minutes.
• Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
• This takes about an hour, for me.
• Use a hand blender to blitz the soup slightly, but don't purée it.
• You still want some of the texture of the bacon and carrots.
• Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
• You may need to add some more water, salt and pepper when you re-heat it.
• If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.