SPLIT PEA SOUP
2 cups dried split peas 8 cups water 1 bay leaf, halved 1 leek, chopped 1 medium onion, chopped 3 stalks celery with leaves, finely chopped 1 carrot, diced ¼ -inch 2 medium potatoes, cubed 8 ounces smoked turkey, diced ¼ cup chopped fresh parsley ½ teaspoon salt, optional Freshly ground pepper ½ teaspoon lemon juice
In Dutch oven over medium heat, combine split peas and water. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 45 minutes.
Stir in bay leaf, leek, onion, celery, carrot, potatoes and turkey, Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 30 minutes, until vegetables are tender. Remove and discard bay leaf; stir in parsley, salt and pepper. If desired, process in blender or food processor until smooth; return to Dutch oven to keep warm. Stir in lemon juice just before serving.