TURKEY AND HAM SOUP Cooking Recipe
250g/8oz/113 cups soaked green split peas
2 tablespoons olive oil
1 chopped onion
400g/14 oz cubed carrots
2 crushed garlic cloves
2 litres/312 pints/8 cups stock de ham ou de volaille
225g/8oz cubed potatoes
125g/4oz cooked turkey and ham, chunked
250g/9oz shredded spring greens (collards) or kale
season with salt and freshly ground black pepper
Cheddar cheese, grated
Step.1 Drain and place the split peas in a saucepan. Bring to a boil, covered with cold water. Reduce to a low heat and continue simmering for 10 minutes. Drain thoroughly.
Step.2 In a large skillet, heat the oil over medium heat. Add the onion and carrots and cook for 10 minutes. Cook for 1 minute before adding the garlic.
Step.3 To the pan, add the split peas and stock. Bring to a boil, then reduce to a low heat and continue cooking for another 40 minutes, or until the split peas are tender.
Step.4 Cook for 15 minutes before adding the potatoes. Season with salt and freshly ground black pepper to taste.
Step.5 Bring to a boil the turkey, ham, and spring greens or kale. Reduce to a low heat and continue to cook for 3 minutes.
6 Ladle the soup into warmed bowls and top with grated Cheddar cheese.