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Classic Split Pea Soup
◆
21
SoupS & StockS
2 cloves garlic, peeled
8 ounces onion, peeled and cut into
1-inch pieces
1 celery rib, top off, cut into
1-inch pieces
12 ounces all-purpose potatoes,
peeled and cut into 3-inch lengths
12 ounces carrots, peeled and cut
into 3-inch pieces
1 pound green split peas, rinsed
6 cups chicken stock (page 24)
1 12-ounce ham hock
(or roasted turkey leg)
1 teaspoon freshly ground pepper
1 tablespoon thyme
¼ cup dry sherry
Makes 8 servings
In Cuisinart
®
Food Processor, with motor running, drop garlic through feed tube
and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to
ceramic pot of a Cuisinart
®
Slow Cooker.
Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube
and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock,
pepper and thyme. Cover and cook on High for 1 hour. Reduce heat to Low and
cook 7 to 8 hours. Cooker can be set to Warm until ready to serve.
Remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry before serving.
Note: If you do not have a food processor, you may chop and slice the
vegetables by hand.
Nutritional information per serving:
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g
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