Split Pea Soup with Minty Herbed Yogurt Dressing

1. Bloom the Spices

Heat olive oil in a large pot or Dutch oven over medium heat. Add the lovage seed, cumin, cayenne, turmeric, and salt directly to the oil and cook for about 1–2 minutes, stirring gently until fragrant. This allows the spices to fully bloom and deepen in flavor.

2. Build the Base

Add the chopped onions and carrots to the pot and sauté for 5–7 minutes, until softened. Stir in the garlic and cook for an additional minute, allowing it to become aromatic without browning.

3. Add the Peas and Protein

Add the rinsed split peas and stir for about 1 minute to coat them in the seasoned base. Add the smoked turkey necks or ham hock along with the bay leaf.

4. Add Liquid and Simmer

Pour in 6–7 cups of water and bring the mixture to a boil. Reduce the heat to low and simmer partially covered for about 2 hours or allow more time to ensure your boned meat is tender, stirring occasionally, until the peas are fully softened and the broth has thickened.

5. Remove and Shred

Remove the turkey necks or ham hock from the pot. Pull the meat from the bones and return it to the soup (after you have blended the peas), discarding the bones and any excess fat. Remove and discard the bay leaf.

6. Add Fresh Peas and Blend

Add a portion of the fresh peas. Using a hand blender, blend the soup to your desired consistency, either smooth or slightly textured. The fresh peas at this stage add color and a subtle layer of brightness.

7. Prepare Garnishes

In a small pan over medium heat, cook the chopped ham until lightly crisped. If desired, sear additional carrots for added texture.

8. Make the Minty Herb Yogurt

Combine the mint, parsley, yogurt, lemon juice, garlic, salt, and black pepper in a blender and blend until smooth. The texture should be creamy and pourable.

9. Serve

Ladle the soup into bowls and finish with crispy ham, fresh peas, optional carrots, and a spoonful or drizzle of the minty herb yogurt. Serve warm.

Optional Notes & Variations

• Add a squeeze of lemon to brighten the soup before serving

• For a vegetarian version: omit meat and use vegetable broth

• Add smoked paprika for deeper flavor

• Leave partially unblended for a more rustic texture