Wild Rice, Turkey, and Split-Pea Soup [GF]

One of the most unfortunate aspects of impromptu cooking is that one often creates a magnificent dish which one longs to replicate — or to assist others in replicating — but to which one either added the ingredients too hurriedly, or else in too incremental a fashion to allow for the reconstruction of a recipe with accurate proportions for all ingredients added.  This pea-based potage was such a dish, but one sufficiently tasty that I'm going to attempt a rough reconstruction of the recipe anyhow, in the hope that someone out there will be able to hone a Winged Victory of Samothrace, so to speak, from this proverbial rough, unhewn marble.  I prepared it in a pinch, after the ham for the ham-and-split-pea soup I'd been planning to make didn't materialize, but I think it probably trumps whatever the original concoction would have been.

Again, before I list the ingredients, let me reiterate that the proportions given are at best conjectural.  The only things I know for a certainty are the net weight of the dry split peas and wild rice used.  I made the stock by boiling turkey bones a few hours prior to beginning preparations on the soup, and just transferred the broth in that pot over to the soup pot when needed.  I kept adding water, salt, and spices in increments throughout the cooking process.

• 8 oz. dry split peas
• 8 oz. wild rice
• 5-7 cups unseasoned, unsalted turkey stock
• 2 cups diced roast turkey (light and dark meat)
• 3-4 Tbsp. salt (or to taste)
• 1-2 Tbsp. black pepper
• 2 tsp. sweet paprika
• 1 tsp. dry parsley flakes
• 2-3; tsp. Thai basil
• 4-6 medium carrots, coarsely chopped
• 3-5 cups water
• 1-2 Tbsp. poultry seasoning
• 1-2 tsp. dry rosemary needles, crushed
• 1 tsp. white pepper
• ½-1 cup red wine vinegar
• ¼ cup lemon juice
• 1-2 tsp. turmeric
• 1-3 tsp. ground dry ginger
• 2-3 tsp. dry oregano
• ½ tsp. ground cloves

Soak the split peas overnight prior to preparing the soup.  In a large soup crock, boil the soaked peas in the broth and two additional cups of water for 10-15 min. on high heat.  Reduce to medium-high heat and begin adding the cloves, ginger, salt, (white and black) pepper, turmeric, poultry seasoning, and paprika, lemon juice, and vinegar (doing so incrementally and adjusting the amounts to taste).  After 30-45 min. more, or when the split peas have softened and the broth is beginning to turn mildly green, add the wild rice, rosemary, oregano, Thai basil, and parsley (again, doing so incrementally and adjusting the amounts to taste).  After the wild rice becomes soft (which should take another 30-40 minutes), add the turkey and carrots, turn the heat down to medium, and continue to simmer until the carrots are tender but not overly soft.  While the carrots are cooking, once again adjust the seasonings to taste.  Once they are tender, remove the soup from the burner and serve.

Again, I invite any interested readers who choose to undertake this recipe to weigh in on the issue of what the optimal proportions of the ingredients are.  Otherwise, bon appetit!