Split Pea and Smoked Turkey Leg Soup with Egg Crostini
Shake a Leg and Get your Soup Slurp On!!
We all have that food memory from when we were young and sick don’t we? You know that one thing as a kid your Mom always made you to feel better? For me it was French Canadian Pea Soup! I loved everything about it as a child, and still do!!
There really isn’t any genius to this soup! It’s simple and frankly totally failure proof!! There really isn’t anything eaier than throwing a whole bunch of things in a pot and slow cooking them is there??
Traditionally people use a smoked ham hock for this recipe but as I usually do, I’ve lightened it up a touch for fat and salt content. I can usually find a smoked Turkey leg at my locl grocer but by all means add ham hock if you can’t find turkey!
For this particular lunch I felt a beautiful egg crostini was the perfect pairing to round out the meal. Eggs combined with this soup a great with the creamy yolks and crunch of the garlic toast!
- 1 smoked turkey leg (I used Brandt brand)
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 each carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp each salt and pepper
- 6 cups chicken stock
- 2-1/2 cups yellow split peas
- 1 baguette, sliced into 16 pieces
- Garlic flavoured olive oil
- Thyme leaves, fresh or dried
- 16 eggs, fried sunny side up
- Freshly grated parmesan cheese
- Place olive oil, celery, onion and garlic in a large stock pot on medium. Sauté for 5-8 minutes without browning. Add split peas and bay leaves; cook for 2 minutes. Add stock, 2 cups water, turkey and salt/pepper to taste.
- Bring to a boil and then lower heat and simmer for 2 hours; occasionally skimming the foam form the surface.
- Once peas are soft and meat is starting to fall of the bone, remove the bay leaves and turkey leg. Shred meat and set aside.
- With a hand blender puree the soup to leave some texture and whole peas. Add meat back to pot, adjust seasoning and serve.
- Set oven to 400 degrees.
- Brush both sides of baguette slices with garlic olive oil and sprinkle with thyme.
- Place in the oven for 5-7 minutes or until golden. Keep your eye on them.
- Top each with a fried egg and a sprinkle of shredded parmesan cheese.
- Serve immediately