Split pea soup always reminds me of my childhood, when one of my mom’s good friends made the soup from scratch (and it took hours). We had a craving for an old fashioned split pea soup, but we were searching for one that didn’t use ham or a ham bone. We tried this recipe, which utilizes smoked turkey: https://busyinbrooklyn.com/smoky-split-pea-soup-with-thyme-dumplings/
We generally followed the recipe except for these modifications: first, we couldn’t find a turkey drumstick, so we used a smoked turkey wing (one package that appeared to have a large wing cut into four pieces and cost about $9). Second, we used 4 cups no-salt chicken broth and 4 cups water.
Third, after simmering for an hour, we removed the turkey to discard the bones/skin and shred the meat. Before returning the meat to the soup, we removed the bay leaves and then used an immersion blender to puree 2/3 of the soup (we left the rest of the cooked peas as is for texture). At this point, the soup seemed thinner than most split pea soups, which initially caused us concern.
Finally, we skipped the thyme dumplings. Instead, after returning the shredded turkey to the soup, we added one large Russet potato (peeled and cut into small dice) to the soup. We covered and simmered until the potato was tender (about 30 mins). By this point, the finished soup reached the texture we normally associate with split pea soup. We also found no need for additional salt (the smoked turkey contributed enough), and we recommend you taste the soup before deciding whether to season further. My husband particularly enjoyed this soup. (Jan. 2024)
Note: the recipe calls for 2 cups dried split peas for 8 cups liquid, which leaves about 1/2 cup left in a typical 1 lb bag (e.g., Goya). I later realized this was on purpose so that the end result is not too viscous once an additional starch (dumpling or potato) is added.
Cooking Adventures 