1 lb dried split peas, rinsed and drained
6 cups homemade, salt-free chicken stock
1 large onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2-3 tbs grape seed oil
1 medium, lean smoked turkey leg
1/2 tsp chopped fresh rosemary
1 whole bay leaf
fresh ground pepper
salt-substitute, such as Mrs. Dash, to taste
In a large pot, heat grape seed oil over medium heat. Add onion, carrots and celery. Sauté until onion is translucent. Add garlic and cook for another minute. Add split peas, chicken stock, smoked turkey leg, rosemary and bay leaf. Bring to a boil, then reduce heat and allow to simmer until peas are soft, about an hour.
Remove turkey leg and bay leaf. Using a hand-held blender, blend soup, leaving it somewhat chunky. Remove meat from turkey leg, chop and stir back into soup. Place back on heat and season to taste.