Turkey Split Pea Soup

6 cups chicken broth
1 smoked turkey leg
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 cups split peas
1 bay leaf

1. Bring chicken broth and turkey leg to a simmer in a large pot. Continue cooking until meat can easily be pried away from the bone.
2. Remove the turkey from the broth and set aside. Meanwhile, heat a skillet over medium heat and add the olive oil, onion, carrot and celery. Season with salt and pepper and sauté until tender.
3. Add the vegetables to the chicken broth along with the split peas and bay leaf. Simmer until peas are tender, about 1 hour, then stir gently until the peas break down and thicken the broth.
4. Stir the turkey back into the soup and reheat. Remove bay leaf, adjust seasoning to taste and serve.

Makes 6 servings