FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 1/2 red onion, diced fine
• 1 celery stalk, diced fine
• 1 carrot, diced fine
• 3 garlic cloves, crushed
• 5-6 grinds black pepper
• 1 1/2 C. green split peas
• 4 C. chicken broth
• 4 C. water
• 2-3 smoked turkey necks

LET'S COOK

Heat the oil in a soup pot of appropriate size. Add the onions, celery and the carrots and sweat them down for 5-6 minutes. Add the garlic, stir it in and then grind in the black pepper. Stir in the green split peas, and then add the chicken broth, the water and the smoked turkey necks. Bring the pot to a boil, partially cover the pot, and then lower the burner so the soup rolls at a gentle boil. Allow to cook for 1 hour and 15 minutes. Stir it up occasionally. At this point, the soup is done.

You can now remove the smoked turkey necks and either discard them, (a sin), pick out the meat and enjoy it or chop the meat you’ve cleaned fine and throw it into the soup. Also keep in mind that the soup is fine in texture just the way it is. Or, if you’d like a smoother texture, before adding the cleaned and diced smoked turkey neck meat, puree the soup in a blender.

MORE IDEAS:

Smoked turkey necks add just the right salt content. You can also use a smoked pork hock or even a bone from a ham you’re had at a previous meal.