1PoundSprouted Green PeasSoaked overnight to rehydrate (drain well)
1LargeLeekWhite and light green party only, halved lengthwise and thinly sliced crosswise
Sea Salt and Ground Pepper
1SmokedTurkey Leg1-1 1/2 Pounds
1/4CupWhole Milk Plain Yogurt
1/2CupFrozen green peasthawed
Crusty Sprouted BreadFor serving (optional)
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the peas, leek, celery, carrots, 1 teaspoon salt and ½ teaspoon pepper. Stir to combine.
Add the turkey leg and 7 cups filtered water. Cover and cook on low until the peas and meat are tender, 6-8 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. Stir in the chopped parsley and about ¾ of the turkey meat. Season with salt and pepper to taste.
Ladle the soup into bowls. Spoon yogurt onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread if desired.
1cupchopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
2quartshomemade or organic chicken stock
Pinch of ground cloves (optional)
1/4cupchopped fresh parsley
Place lard or oil in a large Dutch oven and set over medium heat.
Add the onion, carrot, celery, and salt.
Stir until onions are translucent, about 5–7 minutes.
Add lentils and rest of ingredients.
Stir to blend.
Bring soup to a boil.
Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
Serve chunky or puree with a stick blender.
Garnish with chopped scallions and a dollop of fresh sour cream.
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.