Smoked Turkey Neck & Black-Eyed Pea Soup with Callaloo Dumplings

Smoked Turkey Neck & Black-Eyed Pea Soup with Callaloo Dumplings ingredients

• 2 lbs smoked turkey necks
• 1 cup dried black-eyed peas
• 2 tbsp olive oil
• 1 large yellow onion
• 2 celery stalks
• 1 green bell pepper
• 4 garlic cloves
• 1 14.5-oz can canned diced tomatoes
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp hot sauce
• to taste salt
• to taste freshly ground black pepper
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup water
• 0.5 cup cooked callaloo (or spinach)
• 2 tbsp fresh parsley

How to make Smoked Turkey Neck & Black-Eyed Pea Soup with Callaloo Dumplings

1. Prepare Black-Eyed Peas: If using dried black-eyed peas, ensure they have been soaked overnight or quick-soaked according to package directions. Drain and rinse thoroughly.
2. Brown Turkey Necks: Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 2 lbs smoked turkey necks and sear for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove the turkey necks and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add 1 large chopped yellow onion, 2 chopped celery stalks, and 1 chopped green bell pepper to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften.
4. Add Garlic and Spices: Stir in 4 minced garlic cloves, 1 tsp dried thyme, and cook for 1 minute until fragrant. Add 1 can (14.5 oz) undrained diced tomatoes, 2 bay leaves, and 1 tbsp hot sauce.
5. Simmer Soup Base: Return the seared turkey necks and the soaked black-eyed peas to the pot. Pour in 6 cups chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the turkey is very tender and the black-eyed peas are cooked through and creamy.
6. Shred Turkey: Carefully remove the turkey necks from the pot. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and return the shredded turkey meat to the soup. Remove and discard the bay leaves.
7. Prepare Dumpling Dough: While the soup continues to simmer, in a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. Add 0.5 cup finely chopped and squeezed-dry cooked callaloo (or spinach).
8. Form Dumpling Dough: Gradually add 0.5 cup water, mixing with a fork or your hands until a shaggy dough forms. Knead gently for 1-2 minutes until the dough comes together, adding a tiny bit more water if needed, but keeping it firm. Do not overwork the dough.
9. Cook Dumplings: Bring the soup back to a gentle simmer. Using lightly floured hands, pinch off small pieces of the dumpling dough (about 1 inch in size) and roll them into small logs or balls. Gently drop them directly into the simmering soup.
10. Finish Soup: Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and tender. They will expand as they cook. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
11. Serve: Ladle the hot, hearty smoked turkey neck and black-eyed pea soup with callaloo dumplings into bowls. Garnish with an optional sprinkle of 2 tbsp chopped fresh parsley and serve immediately.

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