5sprigsfresh thymetied in a bundle with kitchen string (can use 3/4 teaspoon dried thyme)
2bay leaves
1chicken bouillon cube
1smoked turkey wing
8 cupswater
Instructions
Place the peas in a large pot and cover with cold water by about 2 inches. Place the lid on the pot and soak the peas for at least 8 hours or overnight.
Drain the peas and rinse with fresh water. Set aside.
In a large dutch oven over medium high heat, add the olive oil. When the oil is hot, stir in the onion, carrots, celery and kosher salt. Sauté, stirring occasionally for 3-5 minutes or until vegetables are tender. Add the garlic and red pepper flakes and cook for one minute longer until the garlic is fragrant.
Add the peas, turkey wing (break into pieces if it's too large), bay leaves, thyme and bouillon to the vegetables. Pour water over the pot and heat to boiling. Reduce heat to a medium simmer with the lid slightly askew on the pot to prevent it from boiling over and so that steam may escape. Cook until the peas are tender, about 2 to 2 1/2 hours.
Remove from heat and use a pair of tongs to fish out the smoked turkey wing, bundle of thyme and bay leaves. Discard thyme and bay leaves. Let the turkey wings cool for a few minutes.
Meanwhile use a ladle to scoop about 4 to 5 cups of pea soup into a blender (try to avoid blending too many of the carrots -- because they're nice pops of color in the soup). Blend the peas on high until they're smooth and creamy. Transfer the pureed peas back to the soup pot and stir to combine.
When the turkey is cool enough to handle, peel away the skin and pull the meat from the wings. Chop or shred the smoked turkey meat and add back to the pea soup. Stir to combine. If soup is cool, warm it over medium heat with the lid until hot enough to serve.
Ladle soup into bowls and serve with homemade croutons (shown) or oyster crackers.