Directions:
Heat the oil in a 5-6 quart Dutch oven over medium-high heat.
Add the onions and sauté, stirring occasionally, until lightly browned,
about 6 minutes.
Add broth, water, split peas, potatoes, carrots, salt, celery seeds,
bay leaf and white pepper. Cover and cook on low heat until the
vegetables are tender, about 1-1/2 hours. Add the turkey or
chicken and heat through.
Discard the bay leaf before serving.
I usually make this a day ahead. Cool the soup and
refrigerate, then reheat the next day.
