Turkey ham and spinach broth
Ingredients
- 125 g green or yellow split peas, soaked overnight in double their volume of cold water
- 25 g butter
- 225 g onion, chopped
- 15 mL (1 level tbsp) ground coriander
- 40 g pearl barley
- 2 L ham or turkey stock
- 1 bay leaf
- 1 stick celery
- Fresh thyme sprig
- 225 g potatoes, peeled and cut into chunks
- 400 g carrots, peeled and cut into chunks
- Salt and ground black pepper
- 150 g each cooked turkey and ham, cut into chunks
- 150 g baby spinach leaves, washed and dried
- 50 g Parmesan cheese, finely grated (optional)
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