PEA*****Parisian Split Pea Soup with Ham - Slow Cooker

By Unblond1

23/12/13 - This turned out very good - Dan said it was the best split pea soup he's ever eaten.

Ingredients

• 12 servings
• 1 lb. split peas (yellow or green)
• 2 tablespoons EVOO or use half bacon fat if you have it
• 2 small onions, chopped
• 2 small carrots, peeled and chopped
• 2 celery rib, chopped
• 4 cloves garlic, crushed
• 2 leeks, chopped
• 2 tbsp. chopped flat-leaf parsley
• 1 tsp. chopped fresh thyme
• 2 bay leaves
• 10 cups chicken broth or broth from ham hock
• 2 cups shredded ham from ham hock
• salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

*If* using a smoked ham hock, start the day before and cook the hock overnight on low in water to cover with a bay leaf, thyme sprig, sage sprig, rosemary sprig, chunk of celery, onion end and crushed garlic clove. *The next day*, remove and refrigerate the meat for later and strain the stock to use in the soup.

*Rinse* and pick over the split peas and drain them in a colander.

*Add* the onion, carrot, garlic and celery to a pan and saute until softened and golden, about 10 minutes. *Add* to slow cooker with peas, additional herbs, broth and salt and pepper to taste.

*Cover* and cook on low overnight until peas are tender. (Takes at least 12 hours on low) *Cool* slightly, discard herbs. *Transfer* to the blender and puree until smooth. Stir in the meat reserved from the ham hock and divide into serving portions.

*Reheat* and serve, topped with goat cheese and bacon crouton or regular croutons, or a drizzle of extra-virgin olive oil or garlic or paprika oil, or Greek yogurt mixed with a bit of either or bacon popcorn soup topper.


12 Servings (without garnish)

Calories 211.5
Total Fat 6.9 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.1 g
Cholesterol 12.8 mg
Sodium 321.1 mg
Potassium 558.7 mg
Total Carbohydrate 28.8 g
Dietary Fiber 10.4 g
Sugars 3.9 g
Protein 14.0 g


French Slow Cooker