Shallots Web

In a large, heavy-bottomed Dutch oven or soup pot on medium-high, heat

2 tablespoons of olive oil

Once the oil is hot and shimmering, add:

1 large onion, diced

3 small carrots, diced

1 celery stalk, diced

5 cloves of garlic, smashed

Saute vegetables for a minute, then add:

2 big pinches of kosher salt

Several grinds of fresh black pepper

Once the mixture starts to release its liquids, stir in:

1 cup of dried green or yellow split peas, rinsed and cleaned of pebbles

1 or 2 bay leaves

Once the peas are incorporated into the mixture, add

1 large or 2 medium smoked turkey legs

With the legs nestled into the pea-vegetable mixture, you should add water enough to cover the only the peas by a half an inch or so. Less water will yield a thicker soup, if you prefer it that way. Cover and reduce heat to medium low and let simmer until the peas are done to your liking – I usually like them to retain some of their integrity, which takes about 45 minutes to an hour. When the peas are done, keep the soup warm on low and remove turkey legs to cool a bit. Once you are able to handle the legs, remove the meat from the bones and cartilage and tear into bite-sized pieces, then return to the soup. Check seasoning and add a bit of salt and/or pepper, if you like, but remember that the turkey is pretty salty from the smoking process, so make sure to taste first!