Split Pea and Smoked Turkey Leg Soup with Egg Crostini

Shake a Leg and Get your Soup Slurp On!!


Split Pea Soup 2

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!!

Split Pea Soup 5

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!

Split Pea Soup 1

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!

Split Pea Soup 3

Happy Cravings!!


Split Pea and Smoked TUrkey Leg Soup with Egg Crostini
Serves 8
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  1. 1 smoked turkey leg (I used Brandt brand)
  2. 1 tbsp olive oil
  3. 1 large onion, finely chopped
  4. 2 each carrots, finely chopped
  5. 2 stalks celery, finely chopped
  6. 2 cloves garlic, minced
  7. 2 bay leaves
  8. 1/2 tsp each salt and pepper
  9. 6 cups chicken stock
  10. 2-1/2 cups yellow split peas
  1. 1 baguette, sliced into 16 pieces
  2. Garlic flavoured olive oil
  3. Thyme leaves, fresh or dried
  4. 16 eggs, fried sunny side up
  5. Freshly grated parmesan cheese
  1. 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.
  2. Bring to a boil and then lower heat and simmer for 2 hours; occasionally skimming the foam form the surface.
  3. 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.
  4. With a hand blender puree the soup to leave some texture and whole peas. Add meat back to pot, adjust seasoning and serve.
  1. Set oven to 400 degrees.
  2. Brush both sides of baguette slices with garlic olive oil and sprinkle with thyme.
  3. Place in the oven for 5-7 minutes or until golden. Keep your eye on them.
  4. Top each with a fried egg and a sprinkle of shredded parmesan cheese.
  5. Serve immediately
Nancy's Cravings http://nancyscravings.com/



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