I wore my pajamas inside out to bed last night. The Husband just gave me a strange look.
Today we have our first glorious snow day of the season. For where we live, it’s real snow, too – enough to make a snow ball, enough to cover our car, and enough to shut down the city. The Hubs and I are just sitting on our computers, working, drinking tea, and contemplating when we’ll go for a walk through this wonderland. Life is good, and it requires soup.
Slow Cooked Split Pea Soup
- olive oil
- 2-3 carrots, peeled and diced
- 1 onion, chopped
- 2-3 stalks celery, chopped
- 1 cup dry white wine, plus a little more
- 2 cups green split peas, picked over and rinsed
- 4 cups chicken stock & 1 cup water
- 1 smocked ham hock
- 6-8 sprigs fresh thyme
- salt & pepper
- In a large saute pan, heat the olive oil and then cook the carrots, onion, and celery with a little bit of salt and pepper, about 5 minutes. Add about a tablespoon or two of white wine to dislodge any brown bits on the bottom of the pan.
- Transfer the veggies to a slow cooker and add the split peas, stock, 1 cup wine, 1 cup water, ham hock and thyme sprigs. Cover and cook on low about 9 hours.
- Remove the ham hock – and if you like, pull of the meat. Discard skin, bone, and cartilage. Remove the thyme sprigs. Season to taste with salt and pepper.
- Serve with a little bit of crumbled bacon/prosciutto/chorizo, if you’re going the decadent route.
“This looks like baby food,” says the Husband skeptically. “But it tastes a whole lot better.”