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SoupS & StockS
Classic Split Pea Soup
2 garlic cloves, peeled
6 ounces onion, peeled and cut into
1-inch pieces
1 celery rib, top off, cut into
1-inch pieces
8 ounces all-purpose potatoes,
peeled and cut into 3-inch lengths
8 ounces carrots, peeled and cut
into 3-inch pieces
1 pound green split peas, rinsed
6 cups chicken stock (page 9 )
1 12-ounce ham hock
(or roasted turkey leg)
1 teaspoon freshly ground pepper
1 tablespoon thyme
¼ cup dry sherry
Makes 8 servings
Fit the metal chopping blade in the 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 the Cuisinart
®
Slow Cooker.
Fit food processor with 4-mm slicing disc. Insert potatoes into large feed tube
and slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock,
pepper and thyme. Cover and press the on/off button to turn the unit on. Set time
for 2 hours and press High; when slow cooker switches to Warm, set time for 6
to 7 hours and press Low; slow cooker will automatically switch to Warm when
cooking time has elapsed.
To serve, remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry.
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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