The In-Laws: Grandma's Turkey Split Pea Soup

Serves 12-14

2 pounds turkey necks, wing, drumstick mix OR preferably the carcass of a 10-18 pound turkey

1 large onion, cut in half

2 large carrots, cut in thirds

3 celery stalks, 2 from outside, 1 from inside w/leaves

3-4 parsley sprigs, cut in half (about 1/2 ounce)

1 large bay leaf

1 3/4 gallons water

2 tablespoons salt, and more to taste

2 1/2 teaspoons ground black pepper, and more to taste

2 cups split peas, green or preferably a mix of green & yellow

4 cups water

8 Hebrew National Franks, sliced 1/2" rings (NO OTHER BRAND WILL DO, seriously - and not the jumbo nor the 97% fat free ones)

If using a carcass, break it up to fit in large stockpot.

Add all ingredients through black pepper. Bring to boil, then reduce to low boil/simmer, and partially cover for 2 1/2 hours. Check occasionally to remove any foamy scum or excess fat that forms on the top.

You should have lost at least a quart of liquid. Add 2 cups of water and the split peas, then return to heat and boil. Then lower to low boil/simmer (partially covered) for another hour. Stir regularly about every 10 minutes or so, so peas don't burn and stick to bottom.

Remove from heat and fish out the bones. (When bones have cooled take any meat off them and return them to the pot.) Add another 2 cups of water, shmoosh the carrots a bit with your ladle. Return to low boil/simmer (still partially covered) and continue cooking for another 1/2 hour, stirring every 10 minutes or so.

Add the hot dogs, bring to boil. Then turn off heat. Let stand for 15 minutes, covered. Adjust seasonings as needed and serve - though I promise you this tastes even much better the following day, reheated.

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.

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