If you don't have an extra turkey carcass laying around you can use turkey legs instead.
Slideshow:More Turkey Soup Recipes
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
Freshly ground black pepper
6 medium carrots, cut into chunks
2 celery stalks, chopped
8 cups turkey or chicken stock
1 roast turkey carcass with some meat on the bones, broken into pieces
1 pound dried split peas
How to Make It
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, celery, stock, turkey carcass, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Remove the turkey bones and return any meat to the pot. Sea-son the soup with salt and pepper to taste, then serve.
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