Split Pea with Smoked Turkey and Collards

has a smoky taste and rich green colour

ingredients

2 cups of dried yellow-split peas
1 tbsp. butter
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 bunch of collard greens, stems and leaves with rib(thick centre) removed, cut leaves into 1 inch pieces
6 cups chicken stock
2 cups water
1 lb. smoked turkey leg with bone
1 tbsp. fresh thyme
1 bay leaf
salt & pepper
2 tbsp. olive oil

1
1. Rinse peas, remove any that are wrinkled. Drain.
2
2. Melt butter in dutch oven or other wide mouth pot over medium heat. Add onions, celery, carrots and saute until lightly softened (about 2 minutes) Add collard greens and cook for 2 minutes until softened. Add stalk, water peas, smoked turkey leg,thyme and bay leaf.Bring to a boil, then heat to low and simmer uncovered for about 1 hour or until the peas are tender.Add water as needed.
3
3. Remove turkey leg,and bay leaf and puree 1/2 of the soup. Stir in remaining soup. Add s & p as needed.
4
4. Shred turkey to add as a garnish. Top with turkey, parsley and drizzle with olive oil before serving
5
Serves 8.