Split Pea Soup with Smoked Turkey
This soup couldn’t be cheaper (my guess is this meal in a bowl is half the price of Hamburger Helper), healthier, or more flavourful. And it’s this simple: Measure out five cups of water into a pot and bring to a boil. Add one cellophane sleeve of Manischewitz Split Pea Soup Mix with seasoning, take one smoked turkey leg (I got mine from McEwan -- $3 and, oddly, kosher), skin it and shred the turkey from the bone. Slice a stalk of celery and a carrot or two and throw them all into the pot. Bring to a boil then lower to a simmer for about an hour or until pulses are cooked. Check for seasoning. If it’s too salty, add a bit of water, simmer a bit more, and crack some pepper in there while you’re at it.
Next time I’m thinking I may even add some matzo balls. (Call me crazy.)
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