Split Pea Soup with Smoked Turkey

Melt butter in a 6 litre pot over medium heat. Add onion, carrot, and celery and cook 8–10 minutes, stirring occasionally, until soft and the onion is translucent. Add garlic and cook 1 minute. Don't salt yet — the smoked turkey will season the pot.

Add split peas, smoked turkey, water, bay, thyme, and pepper. Bring to a boil, skim the foam, then reduce to a gentle simmer. Cook partially covered 1 hr 15 min–1 hr 30 min, stirring the bottom every 15 minutes (split peas sink and scorch), until the peas have completely broken down and the turkey meat is soft.

Lift out the turkey, bay, and thyme stems. When the turkey is cool enough to handle, pull the meat into bite-size shreds, discarding skin, bones, and the thin, needle-like tendons in the leg. For a smoother soup, blitz briefly with an immersion blender. Return the meat and bring back to a simmer so everything is steaming hot (165°F / 74°C). Stir in vinegar, then season with salt only if needed. Thin with water to taste. Serve with parsley and croutons. To freeze: cool in shallow containers, refrigerate within 2 hours, and freeze up to 3 months. It sets almost solid when cold — add water as it reheats, stirring constantly.