Slow Cooker Split Pea Soup

Ingredients:

• 1/2 cup chopped fresh green parsley, plus 8-10 extra stalks
• 4 sprigs of thyme
• 450 g green split peas, sorted and washed
• 1 large leek, white and light green parts only, cut in half lengthwise and then into thin half rings
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 smoked turkey drumstick (450-680 g)
• 1/4 cup unflavored low-fat yogurt
• 1/2 cup frozen peas, thawed
• Multigrain bread with a crisp crust, for serving (optional)

Preparation:

1. Tie the parsley and thyme stems together with kitchen string and place the bunch in a 5.7-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir. Add the turkey drumsticks and 7 cups water. Cover and simmer until the split peas and meat are tender, 6 to 8 hours.
2. Remove the greens. Remove the skin and bones from the turkey, then shred the meat. Stir the soup vigorously to break up the peas and make the soup more uniform. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat. Season with salt and pepper.
3. Ladle the soup into bowls. Thin the yogurt with a little water and spoon it onto the surface of the soup. Top with the defrosted peas and the remaining turkey. Serve with bread, if desired.