Slow Cooked Split Pea Soup

I wore my pajamas inside out to bed last night.  The Husband just gave me a strange look.

But.

It worked.

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.

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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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with a little bit of crumbled bacon/prosciutto/chorizo, if you’re going the decadent route.

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The Verdict:

“This looks like baby food,” says the Husband skeptically.  “But it tastes a whole lot better.”