A reader asked so I'm answering. Below my recipe for fleishig split pea soup. Freezes really well.
3 large turkey drumsticks OR 6 turkey wings
1 pound of split peas
1-1/2 c. pearl barley
1/2 c. finely chopped italian parsley OR
1/4 c. dehydrated parsley flakes
2/3 of a bunch of celery, sliced thinly including leaves
1 lb. of raw carrots, shredded
1 tablespoon salt
3 tablespoons onion powder
3 tablespoons garlic powder
1. Place turkey drumsticks into a 12 quart stockpot and cover with water up to one inch from the top.
2. Bring to a boil and then reduce heat to medium low. Cook for 2 hours.
3. Water in pot will have reduced to about half.
4. With slotted spoon carefully remove turkey to a bowl.
5. Into liquid in pot add all the other ingredients.
6. Bring soup back to a boil and then reduce to simmer.
7. While soup is cooking carefully remove the skin and small bones from the turkey legs.
8. Either with your fingers or with a fork, shred the remaining turkey meat.
9. Add the shredded turkey into the soup. At this point add in enough more water to reach to one ince below the rim.
10. Cook soup for one hour more, stirring occasionally.
11. Let soup stand covered for 15-30 minutes.
12. If freezing, ladle into freezer containers.
13. Important note: after soup has been refrigerated or frozen it will be extra thick. When warming it up you will need to add water to thin slightly. I add one cup of water per quart of soup.
14. When rewarming be sure and stir occasionally so soup does not stick to bottom of pot.
Note: If you like your soup of a thinner consistency, cook it in a 15 quart pot.
The soup sounds really good but my family doesn't much care for turkey. If I use chicken instead how much should I use?
Don't use chicken carcass bones for this soup. They won't give you the meat to shred into it which is part of its appeal. When I've made the soup with chicken I use 4 medium to large leg quarters, trimmed of visible fat and the skin removed.
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