1) Put dried peas in saucepan & cover with 12C of water. Add 2 bay leaves and sea salt and bring to a boil. Let cook on medium heat for 10 minutes. Drain and set aside.
2) In a Dutch oven, place olive oil and heat over medium heat. Add onion, celery and carrots. Saute for 8 minutes until onion begins to turn translucent.
3) Add chicken broth or preferred cooking liquid and 6C water. Add 2 more bay leaves, peas, and thyme and bring to a boil. Add roasted turkey breast. Reduce heat & cover. Let simmer for an hour. The peas need to be soft. Check the pot now and then, since the peas have a tendency to settle to the bottom & burn. You'll have to break them up by stirring them.
4) Remove the bay leaves and season with sea salt ad fresh ground black pepper. Serve hot.
Originally Submitted
1/27/2014
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