Kaufmann 1 Split Pea Soup recipe
1 package (1 pound) split peas
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
6 cups water or broth
2 teaspoons fresh thyme (or 1 teaspoon dried)
2 bay leaves
1 turkey hock or smoked turkey leg
In a large heavy-bottomed pot, Dutch oven, or slow cooker place one bag of split peas along with all remaining ingredients. If cooking on the stove top, bring to a boil over medium to medium-high heat. Lower heat to a simmer and cook for 1-2 hours, depending on the peas. (They should be tender but not mushy.) Check during cooking and add water or broth if needed. In a slow cooker, cook on low heat for 5-6 hours, or high for 2-3 hours.
When peas and vegetables are tender, remove turkey leg if using, and let is sit until it is cool enough to handle. Shred meat, discarding any bones or gristle.
If desired, puree soup in batches in a blender or food processor (or directly in the pot with a stick blender.) Return soup to pot along with shredded meat and heat through.