One of my favorite things about Easter? Mr. Lawyer's once a year split-pea soup! I actually think that the fiesta makes it look more appetizing...it's really hard to make pea soup look not gross. I might have spent ten minutes trying to figure out which color would be the most attractive. This is one of the dishes that Mr. Lawyer made in law school that won me over. It's delicious. He tried making it with a pork chop once and it wasn't the same. So every year we wait for the Easter ham bone and then we indulge in this amazing soup!
Winter Split Pea Soup
(by Mr. Lawyer, from Not Your Mother's Slow Cooker Recipes for Two)
Ingredients:
1 2/3 cups green split peas
5 cups chicken broth
1 small yellow onion, finely chopped
1 medium sized carrot, diced
1 stalk celery, diced
1 leftover bone from a small ham
1/2 cup frozen petit green peas, thawed
Salt to taste
Directions:
1. Place split peas in the slow cooker; add the broth, onion, carrot, and celery. Stir to combine. Nestle the ham bone in the center of the crock. Cover and cook on LOW for 7.5 to 9.5 hours, until the split peas are completely tender.
2. Remove the bone and shred the meat off it. Stir the soup well for a chunky soup or puree in a blender for a smooth soup. Add the petit peas and shredded ham and cook for another 30 minutes. Season to taste with salt.
1 2/3 cups green split peas
5 cups chicken broth
1 small yellow onion, finely chopped
1 medium sized carrot, diced
1 stalk celery, diced
1 leftover bone from a small ham
1/2 cup frozen petit green peas, thawed
Salt to taste
Directions:
1. Place split peas in the slow cooker; add the broth, onion, carrot, and celery. Stir to combine. Nestle the ham bone in the center of the crock. Cover and cook on LOW for 7.5 to 9.5 hours, until the split peas are completely tender.
2. Remove the bone and shred the meat off it. Stir the soup well for a chunky soup or puree in a blender for a smooth soup. Add the petit peas and shredded ham and cook for another 30 minutes. Season to taste with salt.
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