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2 tablespoons extra virgin olive oil
1 package (or 2 cups) smoked turkey, cubed
Manischewitz Kosher Salt, to taste
black pepper, to taste
1 teaspoon garlic powder
1 large Vidalia onion, chopped
2 carrots, diced
2 stalks celery, diced
2 and 1/2 cups green split peas
1 sprig of fresh thyme + some for garnish (optional)
2 bay leaves
5 and 1/2 cups Manischewitz Chicken Broth
5 cups cold water
1 large potato, diced
In a large soup pot, sauté the cubed smoked turkey in olive oil over medium high heat for about three to four minutes.
Add a pinch of kosher salt and pepper, the garlic powder, and the chopped onion.
Mix well then sauté until the onions are slightly softened, but not brown.
Add the carrots and celery to the onion mixture.
Stir to combine and cook for another three to four minutes.
Add the split peas, thyme and bay leaves. Mix and let cook for an additional four minutes.
Add the Manischewitz Chicken Broth and water to the pot and bring to a simmer.
Add the diced potatoes and bring to a boil.
Cover, reduce heat and cook on medium for about an hour.
Remove the thyme and bay leaves. Set aside about three cups of soup.
Using a hand blender, puree the remaining soup on the stovetop until somewhat smooth.
Add the reserved soup back in.
Add salt and pepper to taste and serve hot.
Garnish with a sprig of thyme.
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