- 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
- 4 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 1 smoked turkey leg (1 to 1 1/2 pounds)
- 1/4 cup nonfat plain yogurt
- 1/2 cup frozen peas, thawed
- Crusty multigrain bread, for serving (optional)
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g
Photograph by Antonis Achilleos