Turkish Pea Soup Recipes

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

KIELBASA SPLIT PEA SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

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.

RED PEAS SOUP

Steps:

• Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
• To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
• Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
• Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
• Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
• Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.

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.